Steaming Chicken: How Long Does It Take?

Steaming is a popular cooking method in Chinese and Southeast Asian cuisines. It is a simple, quick, and healthy way to prepare chicken, preserving its natural taste and keeping it tender. The time it takes to steam chicken depends on the size and cut of the chicken, the type of steamer used, and the desired level of doneness. On average, it takes around 15 to 30 minutes to steam chicken to perfection.

How long to steam chicken breasts

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 can be placed on top of a salad.

To steam chicken breasts, first place your chicken in a large bowl and add salt, oil, and pepper. Coat the chicken evenly. Once done, add the chicken to a deep steaming tray. Then, add water to the mixing bowl and insert the deep steaming set. Steam the chicken for around 15 minutes. The duration may vary depending on the size of the chicken, but the juices should run clear.

One recipe suggests that before steaming, you can also place the chicken and salt in a bowl and rub the salt into the chicken. Then, refrigerate for 30 minutes. Place a steamer basket into a saucepan and fill with water to just below the steamer basket. Rinse the chicken and place it into the basket. Bring the water to a boil, cover, and steam the chicken until the juices run clear, which should take about 30 minutes.

Chinese steamed chicken recipe

Ingredients:

• 1 whole chicken (3.5-4 pounds)
• Salt (preferably sea salt)
• 1 inch piece of ginger
• 1 tsp coriander seeds, toasted
• 1 tsp fennel seeds, toasted
• Green onions (scallions)
• Vegetable oil
• Rice wine or Shaoxing wine (optional)

Optional ingredients for the ginger scallion sauce:

• 3-inch piece of ginger
• Vegetable oil
• Salt

Method:

Start by cleaning the chicken under running water and removing any internal organs. Cut away the tips of the claws and the tail (butt) of the chicken. Tuck the feet and neck into the cavity.

Rub coarse salt all over the chicken, inside and out, then rinse it off. Hang or place the chicken upright to drain the water from the cavity. Now, apply fine salt to the surface and cavity of the chicken. Marinate the chicken overnight in the refrigerator. The amount of salt needed depends on the weight of the chicken—a ratio of 15g (1.5 tbsp) of salt for every kg of chicken is recommended.

The next day, prepare your seasonings. Toast the coriander and fennel seeds on a stove for 10-20 seconds. Add them to a small cheesecloth with the piece of ginger. Tie the ends together to make a spice packet and stuff it into the chicken cavity.

Use kitchen twine to tie the chicken legs together. Then, use another piece of twine to tie the legs to the tail. You can also use twine to tie around the length of the chicken, going between the legs and wrapping around. This will help you lift the chicken out of the steamer later.

Prepare your steamer by placing a heatproof plate on the steamer attachment. Bring water to a boil. Place the chicken on the plate in the steamer. Steam the chicken for 20-30 minutes until the juices run clear.

After steaming, turn off the heat and let the chicken sit in the steamer for 15-25 minutes. Then, remove the chicken and place it on a plate to rest for another 10 minutes.

Carefully take out the spice packet from the cavity. Cut the chicken into bite-sized pieces and serve with rice. The chicken can be served hot, at room temperature, or cold.

Ginger Scallion Sauce (optional):

Add the ginger and green onions to a food processor and pulse until broken down. Heat vegetable oil in a pan over medium heat for 1-2 minutes, then pour it over the ginger and green onions. Add salt to taste and stir. Serve the sauce with the steamed chicken.

Tips:

• You can cook rice with the steaming liquid to infuse it with the chicken flavour.
• If you want a light-coloured sauce, use only the light green parts of the green onions.
• Use kitchen twine to lift the chicken out of the steamer to avoid breaking the skin.
• For maximum flavour, stuff the chicken cavity with ginger, garlic, and green onions.

Steaming chicken without a rice cooker

Steaming chicken is a great way to retain its natural flavour and nutrients. While rice cookers are a convenient way to steam chicken, it is not necessary equipment. Here is a guide on how to steam chicken without a rice cooker:

Firstly, you will need to prepare your chicken. If you are using chicken pieces, bone-in options tend to have better flavour. If you are using a whole chicken, remove the giblets and excess fat. Place your chicken in a large bowl and add salt, oil, and pepper. Massage the seasonings into the chicken to ensure an even coating. You can also add other seasonings or herbs, such as garlic powder, paprika, or rosemary, to enhance the flavour.

Next, you will need a saucepan or pot with a steamer basket or metal/heatproof bowl. Place the chicken in the steamer basket or bowl and put it into the saucepan or pot. Add water to the saucepan or pot, ensuring that the water level is just below the bottom of the steamer or bowl. Bring the water to a boil, then reduce to a simmer. Cover the saucepan or pot and let the chicken steam until cooked. The cooking time will depend on the size and thickness of the chicken pieces. As a general guideline, boneless and skinless chicken breasts take around 15-20 minutes to steam, while larger pieces may take up to 30 minutes. The chicken is cooked when the juices run clear.

If you want to add vegetables or herbs, you can place them in the steamer basket or bowl with the chicken. This will infuse additional flavours and create a well-rounded and nutritious meal.

Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and juicy meat. If you prefer crispy skin, you can transfer the steamed chicken to a baking sheet and broil it in the oven for a few minutes until the skin turns golden brown and crispy.

It is important to ensure that the chicken is fully cooked before consuming it. The best way to check is by using a meat thermometer. The internal temperature of the chicken should be 165°F (74°C) for chicken breasts or 175°F (79°C) for chicken thighs and drumsticks. Alternatively, you can check that the meat is white and opaque throughout, with no pink or raw parts.

How to steam chicken in a steamer

Steaming is a great way to cook chicken, especially if you want to keep it moist and juicy. It's also a very easy method, commonly used in Southeast Asian cooking. Here's a step-by-step guide on how to steam chicken in a steamer:

Preparation:

Firstly, you'll want to prepare your chicken. The amount of chicken you use will depend on how many servings you want, but as a guide, a typical recipe calls for two skinless, boneless chicken breast halves. Place the chicken in a bowl and add a cup of salt. Rub the salt into the chicken evenly, making sure all surfaces are covered. This step is optional but is said to add extra flavour to the meat. Once seasoned, place the chicken in the refrigerator for about 30 minutes. After this, rinse the chicken fillets under running water to remove the salt.

Steaming:

Now it's time to set up your steamer. Place a steamer basket or pan over a pot of boiling water, ensuring the water level is just below the bottom of the steamer. Add the chicken fillets to the steamer, being careful not to burn yourself with the steam. Cover the pot with a lid and let the chicken steam until the juices run clear when tested with a knife or fork. This usually takes around 30 minutes, but the time may vary depending on the size and thickness of your chicken pieces. For example, smaller pieces may only need 15 minutes. An instant thermometer can also be useful to check if your chicken is cooked; the internal temperature of the thickest part of the meat should be 165°F (74°C).

Serving:

Once your chicken is cooked, you can serve it as it is or with some simple sides, such as rice or salad. If you want to add some extra flavour, you can create a sauce by frying an onion and some garlic in vegetable oil, then adding soy sauce and sesame oil. Pour this over the chicken before serving, and garnish with some fresh cilantro (coriander) leaves.

And that's it! You now know how to steam chicken in a steamer. Enjoy your delicious, juicy chicken!

What to serve with steamed chicken

Steamed chicken is a popular dish in Southeast Asian countries, where it is typically served with chicken rice. It is also a common cooking method in Chinese cuisine, where the steamed chicken is often served with a dipping sauce.

When it comes to what to serve with steamed chicken, there are several options to consider. Here are some ideas to accompany your steamed chicken:

Salads

Steamed chicken can be a great addition to a salad. The keto-friendly technique of steaming chicken preserves the natural taste and keeps the meat tender, making it an excellent choice for a salad topping. You can pair it with a variety of greens, vegetables, and salad dressings of your choice.

Rice

Rice is a classic accompaniment to steamed chicken, especially in Southeast Asian cuisine. You can serve the chicken on a bed of rice or have it as a side dish. The starch from the rice complements the protein-rich chicken and makes for a filling meal.

Vegetables

There are several vegetables that pair well with steamed chicken. Steamed kale and baby potatoes are mentioned as a side dish option for steamed lemon-garlic chicken with thyme. You can also steam or blanch other vegetables, such as broccoli, carrots, or green beans, to retain their crunch and nutritional value.

Sauces

Sauces can enhance the flavour of steamed chicken and provide a juicy contrast to the tender meat. Oyster-based dipping sauces are popular in southern China, and they go well with steamed chicken. You can also create a sauce using soy sauce, sesame oil, and garlic, as seen in some Southeast Asian recipes.

Herbs and Spices

Herbs and spices can add a boost of flavour to your steamed chicken dish. Fresh herbs like cilantro (coriander), thyme, or spring onions (green onions) can provide a refreshing taste and aroma. Spices like black pepper, red chilli flakes, or ginger can also be used to add a kick to your meal.

Other Sides

There are also some other side dishes that can complement steamed chicken. Steamed egg (Chawan Mushi) is a popular option in some Asian cuisines. You can also consider serving it with garlic chicken breasts, Malaysian barbecue chicken wings, or stir-fried pork with ginger for a heartier meal.

Remember, the sides you choose can be tailored to your personal preferences and the specific flavours you want to highlight in your steamed chicken dish.

Frequently asked questions