Steaming Chicken: Microwave Timing And Techniques

Chicken is a versatile meat that can be used in a variety of dishes, from salads to sandwiches to casseroles. Cooking chicken in the microwave is a quick and easy way to prepare it, and it can be done in a microwave steamer. The cooking time will depend on the wattage of your microwave, the size and thickness of the chicken, and the number of pieces being cooked. In general, it takes around 4-5 minutes per chicken breast to cook in the microwave on high power. For example, two chicken breasts would take around 8-12 minutes to cook. It's important to ensure that the chicken is cooked thoroughly, with an internal temperature of 165°F/74°C.

Chicken breast preparation

Ingredients

• 1-3 chicken breasts
• Seasoning (salt, pepper, and other seasonings of your choice)
• Water
• Optional: additional spices, stock, or other liquid

Utensils

• Meat tenderiser
• Meat thermometer
• Microwave-safe dish with a glass lid, or plastic wrap/wax paper

Method

• Pound the chicken breasts: Place the chicken breasts on a hard surface, cover with wax paper, and use a meat tenderiser to pound them to an even thickness. This helps them cook more quickly and evenly.
• Season the chicken: Sprinkle your chosen seasoning on both sides of the chicken breasts.
• Prepare the dish: Add water, stock, or another liquid to the dish until it reaches about 1/3 of the way up the chicken breast.
• Cover the dish: Use wax paper, plastic wrap, or a glass lid to cover the dish. This will help create a steam bath for the chicken. If using plastic wrap, leave a corner unfolded to vent steam.
• Microwave: Cook on high for about 4-5 minutes per chicken breast. The exact time will depend on the size and thickness of the chicken breasts, as well as the number of breasts in the dish. For two chicken breasts, the total cooking time is typically 8-12 minutes.
• Check the temperature: Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F/74°C.
• Let it rest: After removing the chicken from the microwave, let it sit for a few minutes. Caution: Be careful of the escaping steam when uncovering the dish.
• Shred or slice: Once the chicken has cooled, shred or slice it as desired.

Tips

• For faster cooking, buy thin-cut chicken breasts or use chicken tenderloins, which cook in about 5 minutes.
• You can freeze or refrigerate cooked chicken breasts for later use.
• Chicken cooked this way is perfect for shredding and can be used in a variety of dishes, including salads, sandwiches, burritos, tacos, stir-fries, and more.

Steaming time and temperature

For a single chicken breast, cooking time can range from 3 to 5 minutes in a 500-watt microwave and 3 to 4 minutes in a 600-watt microwave. For two chicken breasts, the cooking time can be extended to 8-10 minutes for thin-cut breasts and 10-12 minutes for regular-cut breasts. It is recommended to cook on high for about 4-5 minutes per chicken breast.

To ensure even cooking, it is important to arrange the chicken breasts with the thickest parts towards the outside edges of the dish. This ensures that the outer edges, which cook first, are the thickest parts of the meat. Additionally, covering the dish with a vented lid or plastic wrap helps create a steam bath, which cooks the chicken evenly and keeps it moist.

The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. It is recommended to remove the chicken from the microwave when it reaches 160 degrees Fahrenheit, as the temperature will continue to rise by a few degrees even after cooking.

Carving and serving

Once your chicken is cooked, remove it from the microwave and leave it to stand for a few minutes. This will allow the meat to relax and retain its juices, ensuring your chicken is moist and tender.

When you're ready to carve, place the chicken on a cutting board and use a sharp knife. For a whole chicken, start by removing the legs. To do this, cut through the skin between the leg and the breast, then pull the leg away from the body and cut through the joint. Separate the thigh and drumstick by cutting through the joint that connects them. Repeat on the other side.

Next, remove the wings. Cut through the skin between the wing and the breast, then pull the wing away and cut through the joint. You can also cut the wing into two parts by separating the "drumette" from the "flat."

Now, you can carve the breast meat. Slice the breast parallel to the cutting board, following the natural line of the meat. Adjust your cuts according to the desired thickness of the slices.

For chicken breasts or tenderloins, a simple slice or two down the middle should suffice, and you can then shred the chicken with a fork.

Arrange the carved chicken on a serving platter. If desired, garnish with herbs, spices, or lemon slices for added flavour and presentation.

Enjoy your perfectly cooked and carved chicken!

Chicken breast storage

Chicken is a versatile meat that can be used in a variety of dishes, from salads to stir-fries. However, it is important to store chicken properly to prevent foodborne illnesses caused by bacteria such as Salmonella and E. coli. Here are some tips for storing chicken breasts:

Storing Raw Chicken Breasts

Chicken should be stored in the refrigerator or freezer as soon as possible after purchasing. Raw chicken should only be stored in the refrigerator for up to 2 days before cooking or freezing. It is recommended to place the chicken on the bottom shelf of the refrigerator to prevent juices from the package leaking out and contaminating other foods. Always wash your hands after handling raw chicken.

When storing raw chicken in the refrigerator, wrap the chicken tightly in plastic wrap or place it in an airtight container to prevent air exposure, which can lead to freezer burn. Label the package with the date before placing it in the freezer. Use the chicken within 3 to 6 months for best quality.

Storing Cooked Chicken Breasts

Cooked chicken should not be left at room temperature for more than 2 hours. It is recommended to store cooked chicken in the refrigerator, where it will last for 3 to 4 days. For longer storage, cooked chicken can be frozen for up to 2 to 3 months. To freeze cooked chicken, wrap each chicken breast individually in unbleached parchment paper and store in freezer bags.

Defrosting and Reheating Chicken

When defrosting frozen chicken, it is important to keep the temperature below 40°F to prevent bacterial growth. There are several safe ways to defrost chicken: in the refrigerator, under cold running water, or in the microwave on the defrost setting. After defrosting, cooked chicken can be stored in the refrigerator for up to 2 days. Reheat the chicken until it reaches an internal temperature of 165°F to ensure it is safe to eat.

Chicken seasoning

Chicken is a versatile meat that pairs well with a variety of seasonings and flavours. Here are some tips and suggestions for seasoning chicken cooked in a microwave steamer:

Seasoning Options

• Salt and pepper are the most basic seasonings for chicken. You can use ordinary sea salt and pepper or seasoning salt.
• For a Mexican-style dish, use Tex Mex seasoning.
• If you're making a specific type of cuisine, such as Italian or Mexican, choose seasonings that complement those flavours. For example, Italian seasoning or taco seasoning.
• You can also use garlic and onion powders, which go well with a variety of dishes.
• Other seasonings and liquids can be used according to your preference.

Tips for Cooking Chicken in a Microwave Steamer

• Use a microwave-safe dish that is large enough to hold the chicken breasts in a single layer with some space around each piece.
• Place the chicken breasts with the widest side facing outwards, as microwaves cook from the outer edges towards the centre. This will ensure even cooking and prevent the narrower ends from drying out.
• Add water, stock, or another liquid to the dish until it reaches approximately 1/3 of the way up the chicken. This will create a steam bath, ensuring the chicken is cooked thoroughly and remains moist.
• Cover the dish with wax paper, parchment paper, or plastic wrap. If using plastic wrap, leave a corner open to vent the dish.
• Cook on high for 4-5 minutes per piece of chicken, depending on the size and thickness.
• Use a meat thermometer to check the internal temperature, which should reach 165°F/74°C.
• Allow the chicken to rest for a few minutes after cooking, as it will continue to cook.

Frequently asked questions