Mia Patel
Steaming chicken without a steamer is entirely possible and can be achieved using common kitchen tools. By utilizing a pot with a lid, a heat-safe plate or rack, and a small amount of water, you can create a makeshift steaming setup. Simply add water to the pot, place the rack or plate inside to elevate the chicken, and bring the water to a simmer. Once the steam builds up, place the chicken on the rack, cover the pot, and let it cook until fully done. This method ensures tender, juicy chicken without the need for specialized equipment, making it a versatile and accessible cooking technique for any home cook.
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What You'll Learn
Use a pot with a lid and a rack to steam chicken
Steaming chicken without a steamer is entirely possible using common kitchen tools. One effective method is to use a pot with a lid and a rack. This setup creates a simple steaming environment that cooks the chicken gently and evenly. Start by selecting a pot that has a tight-fitting lid to trap the steam inside. The size of the pot should accommodate the chicken pieces comfortably without overcrowding, as proper airflow is essential for even cooking.
Next, place a rack inside the pot to elevate the chicken above the water. If you don’t have a dedicated steamer rack, you can improvise with a heat-safe item like a small metal trivet, a wire cooling rack, or even a few chopsticks laid across the pot’s rim. The key is to ensure the chicken doesn’t touch the water, as direct contact will boil it instead of steaming it. Pour about an inch of water into the pot, making sure it doesn’t reach the rack. Too much water can prolong cooking time, while too little may cause the pot to burn.
Once the rack is in place, arrange the chicken on it. You can season the chicken beforehand with salt, pepper, herbs, or spices to enhance flavor. If you’re steaming a whole chicken, place it breast-side up for even cooking. Cover the pot with the lid and place it on the stove over medium-high heat. Bring the water to a boil, then reduce the heat to medium-low to maintain a steady steam. The cooking time will vary depending on the size of the chicken pieces—typically 15–20 minutes for breasts and 25–30 minutes for thighs or a whole chicken.
To check if the chicken is done, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Alternatively, pierce the thickest part of the meat with a fork or knife; if the juices run clear, it’s ready. Once cooked, carefully remove the chicken from the pot using tongs or a spatula, as the steam and chicken will be hot. Let it rest for a few minutes before serving to allow the juices to redistribute.
This method is not only practical but also preserves the chicken’s moisture and tenderness, making it ideal for salads, sandwiches, or as a standalone dish. Cleanup is straightforward—simply discard the water and wash the pot, lid, and rack. With this technique, you can confidently steam chicken without a steamer, using tools you likely already have in your kitchen.
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Steam chicken in a wok with a plate and lid
Steaming chicken without a traditional steamer is entirely possible, and using a wok with a plate and lid is a practical and effective method. Here’s a detailed, step-by-step guide to help you achieve perfectly steamed chicken using these common kitchen tools.
Prepare Your Wok and Plate: Begin by selecting a wok with a tight-fitting lid. If your wok lid has a vent, cover it with foil to prevent steam from escaping. Choose a heat-safe plate that fits inside the wok. A ceramic or glass plate works best, as it won’t react with the chicken or affect the flavor. Ensure the plate is clean and dry before use. Place the plate upside down in the wok to create a flat surface for the chicken to rest on.
Prepare the Chicken: Season the chicken according to your preference. You can keep it simple with salt, pepper, and ginger slices, or marinate it with soy sauce, garlic, and other spices for added flavor. Place the seasoned chicken on the plate inside the wok. If steaming a whole chicken, ensure it fits comfortably without touching the sides of the wok. For smaller pieces, arrange them in a single layer to allow even cooking.
Add Water to the Wok: Pour enough water into the wok to reach just below the plate. The goal is to create steam without letting the water touch the chicken. About 1 to 2 inches of water should suffice, depending on the size of your wok. Be careful not to overfill, as boiling water may splash onto the chicken and affect its texture.
Steam the Chicken: Place the wok over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cover the wok with the lid to trap the steam inside. Steam the chicken for 15 to 25 minutes, depending on its size. A whole chicken may take closer to 25 minutes, while smaller pieces like breasts or thighs will cook faster. To check for doneness, insert a fork or skewer into the thickest part of the meat; if the juices run clear, the chicken is fully cooked.
Serve and Enjoy: Carefully remove the plate from the wok using oven mitts or tongs, as it will be hot. Let the chicken rest for a few minutes before slicing or serving. The steamed chicken will be tender, juicy, and ready to be enjoyed as is or paired with your favorite sauces or sides. This method is not only simple but also preserves the natural flavors and nutrients of the chicken.
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Create a steamer with a skillet, heat-safe bowl, and foil
If you don’t have a steamer, you can easily create one using a skillet, a heat-safe bowl, and aluminum foil. This method is simple, effective, and requires minimal equipment. Start by selecting a skillet with a lid that fits tightly, as this will help trap the steam inside. The skillet should be large enough to accommodate the heat-safe bowl without touching the sides, ensuring proper airflow. Next, choose a heat-safe bowl that fits comfortably inside the skillet. The bowl will act as a platform to hold the chicken above the water, allowing steam to circulate evenly. Make sure the bowl is stable and won’t tip over when placed in the skillet.
Once you have your skillet and bowl ready, fill the skillet with a small amount of water—just enough to cover the bottom without touching the bowl when it’s placed inside. The water should not come into direct contact with the chicken; its purpose is to generate steam. Place the heat-safe bowl upside down in the center of the skillet, ensuring it sits securely and doesn’t wobble. This setup creates a makeshift steamer basket, elevating the chicken above the water level. If the bowl doesn’t sit flat, you can crumple a small piece of foil to create a stable base for it.
Now, prepare your chicken by seasoning it as desired. Place the chicken on top of the inverted bowl, making sure it doesn’t touch the sides of the skillet. Cover the skillet with its lid to trap the steam inside. If your skillet doesn’t have a lid, you can create one by tenting a large sheet of aluminum foil tightly over the top, ensuring no steam escapes. The foil should be securely wrapped around the edges of the skillet to create a seal.
Turn the heat to medium-high and let the water come to a boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer. The steam generated from the water will cook the chicken gently and evenly. Cooking time will depend on the size and thickness of the chicken, but generally, it takes about 15–20 minutes for boneless pieces and 25–30 minutes for bone-in pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
When the chicken is fully cooked, carefully remove the lid (beware of escaping steam) and use tongs to transfer the chicken from the bowl to a plate. Let it rest for a few minutes before serving. This DIY steamer method is not only practical but also versatile—you can use it for steaming vegetables, fish, or dumplings as well. With just a skillet, heat-safe bowl, and foil, you can achieve perfectly steamed chicken without specialized equipment.
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Microwave steaming: use a microwave-safe dish with lid or plastic wrap
Microwave steaming is a quick and efficient way to cook chicken without a traditional steamer. The key to success lies in using a microwave-safe dish with a lid or tightly sealing it with microwave-safe plastic wrap. This method traps the steam inside, ensuring the chicken cooks evenly and retains its moisture. Start by selecting a microwave-safe dish that is large enough to hold the chicken pieces without overcrowding, as this allows the steam to circulate properly. Glass or ceramic dishes with lids are ideal, but if you don’t have a lid, plastic wrap can be used as a substitute.
To prepare the chicken for microwave steaming, season it as desired—whether with salt, pepper, herbs, or spices. Place the seasoned chicken in the microwave-safe dish, ensuring the pieces are in a single layer for even cooking. If using a lid, place it securely on top; if using plastic wrap, cover the dish tightly, ensuring no gaps for steam to escape. You can also create small vents in the plastic wrap by piercing it a few times with a toothpick or fork to allow excess steam to escape while still maintaining a steamy environment.
Next, add a small amount of liquid to the dish to create steam. This can be water, broth, or even a flavored liquid like wine or soy sauce for added taste. Pour just enough liquid to cover the bottom of the dish—about 2 to 3 tablespoons—as too much liquid can make the chicken soggy. The liquid will heat up and turn into steam, cooking the chicken gently and keeping it tender. Place the dish in the microwave and cook on high power, adjusting the time based on the thickness of the chicken pieces. As a general guideline, boneless chicken breasts take about 5-7 minutes, while bone-in pieces may require 8-10 minutes.
While the chicken is cooking, avoid the temptation to open the microwave and check on it, as this releases the steam and interrupts the cooking process. Once the cooking time is complete, carefully remove the dish from the microwave, keeping in mind that both the dish and the steam will be very hot. If using plastic wrap, let it sit for a minute before removing it to avoid steam burns. Use oven mitts or a towel to handle the dish and lid.
Finally, check the chicken’s internal temperature with a meat thermometer to ensure it has reached 165°F (74°C), the safe minimum temperature for poultry. If it’s not fully cooked, return it to the microwave for additional 1-minute intervals until done. Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Microwave steaming with a microwave-safe dish and lid or plastic wrap is a convenient and effective way to cook chicken without a steamer, yielding tender and flavorful results.
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Oven steaming: place chicken in a covered oven-safe dish with water
Oven steaming is a fantastic alternative when you don’t have a traditional steamer, and it’s surprisingly simple to execute. To begin, preheat your oven to 350°F (175°C). This temperature is ideal for gently cooking the chicken while allowing the steam to circulate effectively. While the oven heats up, prepare your chicken by seasoning it as desired—whether with salt, pepper, herbs, or spices. This step is optional but adds flavor to the final dish. Once seasoned, place the chicken in a shallow, oven-safe dish that has a tight-fitting lid or can be covered securely with aluminum foil.
Next, add a small amount of water to the dish, about 1/4 to 1/2 cup, depending on the size of the chicken and the dish. The water is crucial because it creates the steam needed to cook the chicken. Ensure the water doesn’t touch the chicken directly; it should remain at the bottom of the dish. If you’re using a dish without a lid, cover it tightly with aluminum foil, crimping the edges to seal in the steam. This step is essential to trap the moisture inside, mimicking the environment of a steamer.
Once the chicken is in the dish and covered, place it in the preheated oven. The cooking time will vary depending on the size and thickness of the chicken pieces. For boneless chicken breasts, plan for 25-30 minutes, while bone-in pieces like thighs or drumsticks may take 35-45 minutes. The key is to cook the chicken until its internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Avoid opening the oven frequently, as this releases the steam and can prolong cooking time.
While the chicken steams in the oven, the water at the bottom of the dish will heat up and create steam, which circulates around the chicken, keeping it moist and tender. This method is particularly effective for achieving juicy, evenly cooked chicken without drying it out. If you’re cooking larger cuts or a whole chicken, you may need to add a bit more water to ensure there’s enough steam throughout the cooking process.
Finally, once the chicken is fully cooked, remove the dish from the oven and let it sit covered for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring the chicken stays moist. Oven steaming is not only a convenient way to cook chicken without a steamer but also a versatile method that can be adapted to various recipes. Whether you’re preparing a simple weeknight dinner or a more elaborate dish, this technique delivers delicious results every time.
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Frequently asked questions
Yes, you can steam chicken without a steamer by using a pot with a lid and a heat-safe plate or rack to elevate the chicken above the water.
You can use a metal colander, a heat-safe plate, or even a small upside-down bowl placed inside a pot to act as a steamer basket.
Grease the plate or rack lightly with oil or line it with parchment paper or lettuce leaves to prevent sticking.
It typically takes 15–20 minutes to steam boneless chicken breasts and 25–30 minutes for bone-in pieces, depending on thickness.
Yes, you can marinate the chicken beforehand or add herbs, spices, or sliced ginger to the water for extra flavor.
