Steam-cooked chicken is healthy and delicious served plain or added to your favourite recipe. Steaming chicken retains the meat's moisture and flavour while removing fat. You can choose among various types of steaming devices to simplify the chicken-steaming process. Bamboo steamers provide the added convenience of taking the steamers from the hob directly to the table.
- Skill level:
Things you need
- 3 skinned chicken wings
- 3 skinned chicken thighs
- 3 skinned chicken legs
- Paper towels
- 2 bamboo steamers
- 2 skinned chicken breasts
Wash the chicken pieces under cool water. Shake off the excess water then blot the chicken pieces with a paper towel to remove remaining moisture.
Place two bamboo steamers one on top of another in a wok and fill the wok with water until the water is about a half inch below the bottom steamer. Bring the water to a boil.
Divide the nine chicken wings, drumsticks and thighs so six pieces of chicken are in the bottom steamer and three pieces are on top. Cook the nine pieces of chicken in the steamers for five minutes with the lid on, then add the two chicken breasts to the top steamer and replace the lid.
Steam the chicken for 10 minutes, then use the tongs and turn each piece over. Steam for 10 more minutes. Pierce the thickest piece of chicken with a fork to see if the juices run clear, which indicates whether the meat is fully cooked.
Tips and warnings
- A stainless steal steamer can also be used to steam chicken meat.
- Fully cook chicken or any other meat before eating.
- Be careful when steaming foods. Steam from the wok and steamers can burn your skin.
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