Steamed chicken: Difference between revisions
No edit summary |
No edit summary |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
A very healthy and simple way to cook boneless chicken pieces that retains moisture with no added fat. An ideal way to prepare chicken for [[salads]], sandwiches and picnics. | |||
Why not try [[Jointing a chicken|jointing your first chicken]] for this recipe? | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 370 | |TotalCalories = 370 | ||
| Line 21: | Line 21: | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Steamed chicken.jpg| | |Image = [[Image:Steamed chicken.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
</ | <span class="review"> | ||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Super easy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">A really simple way to cook chicken and great for experiments. I tried a little mint and it was fab. Only a few leaves though.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 47: | Line 57: | ||
| Discard all but the chicken once cooked | | Discard all but the chicken once cooked | ||
}} | }} | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Steamed chicken - covered with foil.jpg|..covered in foil | |||
Image:Steamed chicken - meat added.jpg|..and the [[chicken]] | |||
Image:Steamed chicken - the herbs.jpg|The [[herbs]] and [[onion]] | |||
</gallery> | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve hot or cold. Store the cold cooked chicken in a [[Lock and Lock]]-type container and refrigerate and you will have moist tender chicken for the next few days. | Serve hot or cold. Store the cold cooked chicken in a [[Lock and Lock]]-type container and refrigerate and you will have moist tender chicken for the next few days. | ||
| Line 65: | Line 80: | ||
[[Category:Steamed]] | [[Category:Steamed]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/steamedchicken|#steamedchicken]] [[Special:Search/onion|#onion]] [[Special:Search/herbs|#herbs]] [[Special:Search/lockandlock|#lockandlock]] [[Special:Search/salads|#salads]] [[Special:Search/steamed|#steamed]] [[Special:Search/boiledchickenpieces|#boiledchickenpieces]] [[Special:Search/chickenbreast|#chickenbreast]] [[Special:Search/poachedchicken|#poachedchicken]] [[Special:Search/chicken|#chicken]] [[Special:Search/chinesesteamer|#chinesesteamer]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:45, 9 December 2022
A very healthy and simple way to cook boneless chicken pieces that retains moisture with no added fat. An ideal way to prepare chicken for salads, sandwiches and picnics.
Why not try jointing your first chicken for this recipe?
| Steamed chicken | |
|---|---|
 |
| Servings: | 2 |
| Calories per serving: | 185 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewSuper easy 5/5 A really simple way to cook chicken and great for experiments. I tried a little mint and it was fab. Only a few leaves though. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 chicken breasts
- A big handful of seasonal herbs
- 1 onion, unpeeled and roughly chopped
Method
- Arrange the herbs and the onion pieces in the base of steamer compartment
- Lay the chicken breasts over the herbs
- Place 1 sheet of tin-foil over the chicken
- Fill the lower compartment with boiling water and return to the boil
- Simmer for 20 to 30 minutes or until the chicken is properly cooked
- Don't allow it to boil dry!
- Discard all but the chicken once cooked
-
..covered in foil
-
..and the chicken
-
Serving suggestions
Serve hot or cold. Store the cold cooked chicken in a Lock and Lock-type container and refrigerate and you will have moist tender chicken for the next few days.
Variations
This works just as well with a conventional bamboo Chinese steamer, just ensure that it is washed properly afterwards.
See also
- Steamed chicken
- Poached chicken
- Chinese style steamed chicken
- Whole chicken pressure cooker recipe
- Boiled chicken pieces
- Get chicken pieces the economical way, joint the chicken yourself
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#steamedchicken #onion #herbs #lockandlock #salads #steamed #boiledchickenpieces #chickenbreast #poachedchicken #chicken #chinesesteamer