Steam Cooking Chicken Breast: Is It Possible?

Steaming chicken is a popular cooking method in Southeast Asian countries, where it's typically served with chicken rice. It's a great way to prepare a chicken that's moist, tender, and juicy. The process is simple: briefly steam the chicken in wine, sake, or water, and let the residual heat slowly cook the meat. This technique is versatile, and the chicken can be used in salads, wraps, sandwiches, or just on its own.

Characteristics of steaming chicken breast

How long to steam chicken breast for

Steaming chicken is a popular cooking method in Southeast Asian countries, where it is typically served with chicken and rice. It is also a keto-friendly way to cook chicken, which can be used in salads, wraps, and sandwiches.

To steam chicken breast, you will need a steamer basket, a saucepan, and a lid. The process is relatively simple: fill the saucepan with water to just below the steamer basket, add the chicken to the basket, bring the water to a boil, and cover and steam. However, the duration of the steaming process depends on the size of the chicken breast and the specific recipe being followed.

Some recipes recommend steaming for about 30 minutes, or until the juices run clear. Other recipes suggest steaming for a shorter duration of 15 minutes, noting that the size of the chicken may require adjustments to this timing.

For a single large boneless chicken breast, one recipe recommends a total cooking time of 15-20 minutes. This includes simmering the chicken in wine, sake, or water for 5-6 minutes, followed by turning off the heat and letting the covered pot sit for another 10-15 minutes. This method also involves adding flavourings such as ginger, onion, and herbs, and it is recommended to sprinkle the chicken with salt one day in advance to tenderise the meat.

What to serve with steamed chicken breast

Steamed chicken breast is a versatile dish that can be served in many ways. A popular option is to slice the chicken and serve it on top of a salad, or you can use it in sandwiches, wraps, or even as a filling for tacos.

For a more substantial meal, steamed chicken breast goes well with rice, especially chicken-flavoured rice. You can also serve the chicken with an avocado dip or herb sauce on the side. If you want to add more vegetables to your meal, steamed broccoli or roasted vegetables would be a great option.

If you're feeling creative, you can also experiment with different sauces and garnishes to accompany your steamed chicken breast. For example, you can make a sauce with onion, garlic, soy sauce, and sesame oil, and garnish with cilantro. Alternatively, you can try steaming the chicken in white wine, sake, or water, and using the juices from the pot as a sauce.

How to steam frozen chicken breast

Yes, you can steam frozen chicken breast! It is a great way to cook chicken breast as it produces moist, tender meat. Here is a step-by-step guide on how to steam frozen chicken breast:

Defrosting the Chicken

Firstly, it is important to note that chicken should never be cooked from frozen in a slow cooker or microwave. This is because a slow cooker cooks too slowly, allowing the meat to spend too much time in the temperature danger zone, where bacteria are most likely to grow. A microwave, on the other hand, cooks too quickly, meaning the interior of the chicken may not have enough time to reach a safe minimum internal temperature.

If you wish to defrost your chicken before steaming, you can do so in a microwave. Arrange the frozen chicken in a single layer on a dish covered with plastic wrap, with ¼ cup of water added. Use the defrost setting based on the weight of the chicken. If there is no defrost setting, work in 2-minute sessions at the microwave's low setting, checking the progress after each blast. Let the chicken stand for 10 minutes if it is bone-in, or 5 minutes if boneless.

Preparing the Chicken

If you want to add flavour to your chicken, it is recommended to brine the chicken breasts first. Use roughly ¼ cup of kosher salt per quart of water, for around 15 to 30 minutes, covered in the refrigerator. Alternatively, you can marinate the chicken breasts in a combination of soy sauce, fish sauce, chopped garlic, chilli flakes, rice wine vinegar and sesame oil. Place the chicken in a resealable plastic bag with the marinade and refrigerate for up to 2 hours.

Steaming the Chicken

Place the chicken breasts in a single layer in a bamboo steamer or steaming rack over a large pot filled one-third of the way with boiling water. Aim for a snug fit over the pot. Cover the steamer with its lid and simmer the pot on a rolling boil for 20 minutes. For bone-in breasts, allow approximately five minutes longer. Remove the steamer and let the chicken rest for 5 minutes.

To boost the flavours, you can dress the base of the steamer basket with lemon slices and herbs, such as basil, thyme or marjoram. Lay the chicken breasts on top and cover with another layer of lemon slices and herbs. You can also scatter a few crushed garlic cloves among the breasts. Place the steamer basket over a pot of boiling water and steam for 15 to 20 minutes.

Checking the Chicken is Cooked

Cut into the thickest part of the chicken breast to make sure it is cooked. If it is still too pink, recover the pot and let it sit for a few more minutes. Once it is done, slice into pieces or pull apart with your fingers.

Serving the Chicken

You can serve the steamed chicken breast in a variety of ways. It can be included in pasta dishes or salads, shredded for use in soups, or used in sandwiches, wraps or salads. It can also be served with an avocado dip or herb sauce.

What to put in the water when steaming chicken breast

Yes, you can steam chicken breast! Steaming chicken is a popular cooking method in Southeast Asian countries, where it is typically served with chicken rice. It is also a keto-friendly way to cook chicken, which you can then place on top of a salad.

When steaming chicken breast, you can add flavour by putting various ingredients in the water. Here are some ideas:

• Spices or herbs: Add spices or herbs to the water to infuse your chicken with flavour. For example, you could add bay leaves, thyme, or fresh ginger.
• Sake: Instead of steaming your chicken with water, you could use Japanese sake. This pairs well with ginger.
• Wine: You could also steam your chicken with white wine, which pairs well with thyme.
• Onion: Adding onion to the water will add flavour to the chicken. You can also cook onion separately and spoon it over the chicken when serving.
• Garlic: Like onion, garlic can be added to the water or cooked separately and mixed with the chicken when serving.
• Soy sauce: You can add soy sauce to the water or mix it with onion and garlic and spoon it over the chicken when serving.

Tips for Steaming Chicken:

• Don't overcrowd the steamer: Make sure there is some space between each piece of chicken so that the steam can circulate and cook the chicken evenly.
• Don't open the lid: Leave the steam to build up by avoiding opening the lid while the chicken is cooking.
• Use a heavy pot: Use a heavy pot like a Le Creuset, as it holds heat well. You can also use a covered saucepan.
• Salt the chicken beforehand: If you have time, sprinkle the chicken with salt a day before cooking. This lets the flavour soak in and makes the meat more tender.
• Poke holes in the chicken: To ensure the heat reaches the entire piece of chicken, poke holes or cut shallow slices into the thickest parts of the breast.
• Steam for long enough: Depending on your method, steaming chicken usually takes between 15 and 30 minutes. Make sure the juices run clear before serving.

How to prevent chicken breast drying out when steam cooking

Chicken breast is notorious for being a tricky protein to cook. It dries out fast, gets tough and chewy when overcooked, and is bland without added flavour. However, when cooked correctly, it can be juicy and mouth-wateringly delicious.

Brine or Marinade

Before cooking, let the chicken breast soak up as much moisture as possible by either brining or marinating it. Brining is a simple mixture of water, salt, and a pinch of sugar. Marinades, on the other hand, use a blend of aromatic spices and liquid flavourings such as soy sauce, lime, or rosemary. The longer you let the chicken soak, the better—a minimum of two to three hours, but overnight is ideal.

Olive Oil

Coating the chicken breast in olive oil will add flavour and stop the outside from getting tough.

Steam Don't Boil

Steaming chicken is a popular method in Southeast Asian countries, where it is often served with chicken rice. Boiling chicken can result in meat that is cooked far above well done, leading to dry and chewy results.

Internal Temperature

The best indicator of doneness is the internal temperature of the chicken breast. Chicken is safe to eat when it registers at least 165°F in the thickest part of the meat. If you keep cooking it past this temperature, the meat will dry out. Sometimes, fully cooked chicken can retain a pinkish tinge, so it is best to use a meat thermometer to be sure.

Rest the Meat

Let the chicken breast rest for at least five minutes before serving. Cover the meat in foil to hold in the moisture. This allows the juices to distribute throughout the meat, making it juicier and easier to slice.

Frequently asked questions