Mia Patel
Steaming chicken is a popular cooking method, especially in Chinese cuisine, as it is simple, quick, and results in tender meat. To steam chicken in a Presto steamer, you can follow these general steps: start by marinating the chicken with ingredients like salt, pepper, garlic, lemon, and thyme. Then, fill the steamer with water, place the chicken in the steamer basket, and bring the water to a boil. Cover and steam the chicken until it is cooked through, which usually takes around 15-20 minutes. You can serve the steamed chicken with sauces like soy sauce, oyster sauce, or herb sauce, and it is recommended to have rice to soak up the chicken juices.
| Characteristics | Values |
|---|---|
| Time | 15-20 minutes |
| Steamer type | Rice cooker, wok, pot, or electric steamer |
| Water level | 1-2 inches |
| Chicken type | Thighs, breasts, boneless, whole |
| Chicken preparation | Marinate with ginger, green onion, salt, lemon, thyme, or wine |
| Sauce | Oyster sauce, soy sauce, white pepper, sesame oil, sugar |
| Serving suggestion | Rice, avocado dip, herb sauce |
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What You'll Learn
- Prepare the chicken: rub with salt, marinate, and season
- Prepare the steamer: fill with water and place over medium-high heat
- Place the chicken in the steamer
- Steam the chicken: for 15-30 minutes, or until juices run clear
- Sauce and serve: mix a sauce of soy sauce, oyster sauce, and sesame oil, and spoon over the chicken
Prepare the chicken: rub with salt, marinate, and season
Preparing the chicken is a crucial step in achieving juicy and flavourful steamed chicken. Here is a step-by-step guide to rubbing with salt, marinating, and seasoning your chicken before steaming it in a Presto steamer:
Rubbing with Salt:
Salt is essential for enhancing the flavour of the chicken and keeping it juicy. You can use additive-free kosher salt or sea salt. Sprinkle the salt generously all over the chicken, ensuring that it coats the entire surface evenly. If you have time, it is best to do this step a few hours before cooking or even a day ahead. This allows the salt to penetrate the meat, resulting in a more flavoursome chicken.
Marinating the Chicken:
Marinades typically consist of oil, acid, and seasonings, each serving a specific purpose. Oils, such as olive oil, help retain moisture, acids like lemon juice or vinegar tenderize the meat, and seasonings add flavour. Place the chicken in a shallow dish or a zip-top bag, and pour in your chosen marinade. Ensure the chicken is well-coated, then refrigerate for at least an hour or up to 12 hours, depending on its size and your time constraints. The longer it sits in the marinade, the more intense the flavour will be. Remember to pat the chicken dry with paper towels before steaming, as this ensures a crisp exterior.
Seasoning the Chicken:
In addition to salt, you can use various seasonings to enhance the flavour of the chicken. Basic seasonings like black pepper, garlic powder, onion powder, or paprika can be used to create a dry rub. Alternatively, you can create a wet brine by dissolving salt in hot water, then adding ice to cool it down. Place the chicken in this brine for 45 minutes to 2 hours, depending on the size of the pieces. This technique is especially useful when you're short on time but want to infuse flavour and moisture into the chicken.
Remember, the key to successful chicken preparation is advance planning. Giving the salt and marinade enough time to work their magic will result in tastier, juicier steamed chicken.
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Prepare the steamer: fill with water and place over medium-high heat
Preparing your presto steamer to cook chicken is a simple process. First, fill the steamer with water. The amount of water you need will depend on the type of steamer you are using. If you are using a rice cooker steamer, you should use a little more water than normal. If you are using a steamer basket in a saucepan, fill it with water to just below the bottom of the steamer. If you are steaming without a steamer, fill a large pot with 1-2 inches of water and place a heatproof plate or bowl upside down inside, then arrange the chicken on top.
Once you have added the appropriate amount of water to your steamer, place it over medium-high heat. If you are using a heavy pot, like a Le Creuset, you can place it directly on the heat source. If you are using a covered saucepan, you may need to steam the chicken for an additional 1-2 minutes.
It is important to ensure that your steamer is properly prepared before adding the chicken. This includes making sure that the water is at the correct level and that the steamer is heated to the right temperature. By taking the time to properly prepare your steamer, you can ensure that your chicken will be cooked evenly and thoroughly.
Additionally, preparing your steamer correctly will help to ensure that your chicken stays moist and juicy. By creating a sealed environment with the correct amount of steam, you can prevent the chicken from drying out. This is especially important if you plan on using the chicken in salads, wraps, or sandwiches, as dry chicken can be less appealing and flavorful.
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Place the chicken in the steamer
When you're ready to place the chicken in the steamer, there are a few things to keep in mind. Firstly, ensure that you've prepared your steamer correctly. This involves filling it with water—usually about one inch or just below the bottom of the steamer—and placing it over medium-high heat.
Now, for the chicken itself. If you're using chicken breasts, it's a good idea to season both sides with salt and pepper, and you can also add other seasonings like garlic, chilli flakes, lemon zest, or thyme. If you're using a whole chicken or larger pieces, it's recommended to marinate the chicken beforehand to enhance the flavour. You can also try sprinkling salt on the chicken a day before steaming, which will make the meat more tender and allow the flavour to soak in.
Once your chicken is prepared and your steamer is ready, it's time to place the chicken inside. If you're using a steamer basket, simply place the chicken into the basket. If you're using a rice cooker, you can put the chicken directly into the cooker. Alternatively, you can place the chicken in a bowl and then put the bowl inside the top layer of the steamer, ensuring that the bottom layer contains boiling water. Make sure the lid is always closed during the cooking process to keep the steam contained.
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Steam the chicken: for 15-30 minutes, or until juices run clear
Steaming chicken is a popular cooking method, especially in Chinese cuisine. It is a simple, quick, and healthy way to prepare chicken, preserving its natural flavour and keeping it tender and moist.
To steam chicken in a Presto steamer, first set up your steamer and fill it with water. The water level should be just below the bottom of the steamer basket. You can use plain water, or add flavour with wine, sake, or stock. Turn the heat to medium-high and bring the water to a boil or a simmer.
While the water is heating up, prepare your chicken. You can season the chicken with salt and pepper, or marinate it with a sauce of your choice. You can also add aromatics like garlic, ginger, or herbs. If you have time, season the chicken in advance and leave it in the refrigerator to let the flavours develop.
Once the water is boiling or simmering, place the chicken in the steamer basket. Make sure the lid is closed to keep the steam inside. Steam the chicken for 15 to 30 minutes, depending on the size and cut of the chicken. Smaller or pre-cut chicken pieces will take less time, while a whole chicken will take longer. The chicken is done when it is fully cooked and the juices run clear.
When the chicken is cooked to your liking, remove it from the steamer and serve. You can garnish it with herbs, green onions, or a drizzle of olive oil. Enjoy your steamed chicken with a side of rice to soak up all the delicious juices!
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Sauce and serve: mix a sauce of soy sauce, oyster sauce, and sesame oil, and spoon over the chicken
To steam chicken in a Presto steamer, start by seasoning the chicken with salt and pepper, and other spices and flavours of your choice. Then, fill the steamer with water and place the chicken in the steamer basket. Cover and steam the chicken for 5-30 minutes, or until the juices run clear.
Now, to make a sauce with soy sauce, oyster sauce, and sesame oil, and spoon it over the chicken, follow these steps:
Firstly, rinse the chicken and trim off any excess fat. You can use a whole chicken leg quarter, or cut it into drumsticks and thighs. Alternatively, you can use bone-in thighs or drumsticks, or even chicken wings. Heat oil in a wok or large frying pan over medium-high heat. Add garlic slices and the white portions of scallions, and let them fry in the oil for a minute. Use a spatula to ensure the chicken isn't stuck to the wok.
Next, add Shaoxing wine to deglaze the pan and cook for another 1-2 minutes. Then, add chicken stock, soy sauce, oyster sauce, white pepper, and sesame oil. Stir the mixture until well combined and bring it to a boil. Reduce the heat to a slow simmer, cover, and cook for 15 minutes. Use tongs or chopsticks to turn the chicken, and cook for another 15 minutes. If the mixture looks dry, add some more chicken stock.
Finally, uncover the chicken and add the green portions of the scallions. Cook uncovered to reduce the liquid until it coats a spoon. Check the internal temperature of the chicken with a meat thermometer—it should be 165 degrees F. Spoon the sauce over the steamed chicken and serve.
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Frequently asked questions
It depends on the size of the chicken pieces. Smaller pieces will take 15-20 minutes, while larger pieces will take longer. Whole chicken thighs will take around 20-25 minutes.
You can marinate the chicken in a sauce or rub it with salt, pepper, and spices. You can also poke holes in the thickest parts of the chicken to help the heat reach all the way through.
After steaming, you can slice the chicken into pieces or pull it apart with your fingers. You can sprinkle pepper on top and serve it with rice to soak up the juices. You can also store the chicken in the refrigerator for a couple of days.
