Steaming Chicken Slices: How Long Before They're Done?

Steaming is a great way to cook chicken, especially if you want to retain its moisture and flavour. It's a healthy cooking method as no additional fat is used, and it's also very versatile. The time it takes to cook sliced chicken in a steamer depends on the cut and thickness of the meat. As a general rule, boneless chicken breasts take 10-15 minutes to cook, while bone-in chicken pieces may take 20-25 minutes. The chicken is done when its internal temperature reaches 165°F (74-75°C).

Preparing the chicken

First, ensure your chicken pieces are cleaned and trimmed of any excess fat. Pat them dry with a paper towel to remove any excess moisture, as this will help the seasonings to adhere better.

If you have time, it is recommended to marinate the chicken or sprinkle it with salt before steaming. This adds flavour and makes the meat more tender. You can marinate the chicken for at least 30 minutes or even overnight before cooking. If you are using salt, rub it into the chicken and place the chicken in the refrigerator for 30 minutes. Then, rinse the chicken thoroughly under running water to remove the salt.

Next, season the chicken with your choice of seasonings. You can opt for a simple combination of salt and black pepper, or you can use a mix of herbs and spices. Rub the seasonings all over the chicken, ensuring that each piece is well-coated.

If you wish, you can also make a few shallow slices or poke holes into the thickest parts of the chicken breasts to help the heat reach throughout the entire piece.

Seasoning the chicken

Before cooking

You can season your chicken with a simple mix of salt and pepper to taste, or get creative with spices and herbs. It's best to season the chicken when it's raw, and you can do this up to 24 hours before cooking. Leaving the seasoning on the chicken overnight helps it retain moisture, so you end up with juicy, flavoursome meat.

If you have time, take the chicken out of the fridge 30 minutes to an hour before cooking (depending on the cut) and leave it covered at room temperature. This is a good idea because it gives the meat time to come to room temperature before cooking, and the seasoning something to grab on to.

Before adding your seasoning, pat the chicken dry with a paper towel. This helps the seasoning stay in place.

For maximum flavour, make small cuts in the skin and push the seasoning into them. This helps the seasoning penetrate the surface of the chicken, keeping more of the taste within it.

You can also try 'salting' the chicken before applying other seasonings. Use around one teaspoon of salt per 500g of chicken.

You can experiment with your choice of herbs and spices, but some are better suited to chicken than others. Classics include salt, pepper, basil, and garlic. You could also try:

• Chilli powder
• Ginger
• Cumin
• Cayenne
• Paprika
• Oregano
• Sage
• Rosemary
• Thyme

Adapt your choice of herbs and spices according to whether you prefer mild or spicy food.

Popular chicken seasonings by cooking method

Roasted chicken

For a roast chicken, you can use spices such as paprika, rosemary, thyme, sage, turmeric, fenugreek, or clove powder. Mix your chosen spices with olive oil to get the maximum flavour and aroma. You can also create a sauce for side dishes by combining spices with olive oil and lemon juice.

Grilled chicken

For grilled chicken, chilli peppers, ginger, or sumac work well. You can crush dried peppers and mix them with smoked paprika or chive powder.

Stir-fried chicken

Spices that work well with stir-fried chicken include garlic, red pepper, ginger, chilli, and fennel.

Setting up the steamer

Firstly, prepare your steamer by filling the base with water. The amount of water required can vary depending on the type of steamer you have, so refer to the manufacturer's instructions. As a general rule, aim for about an inch of water, or fill it to just below the bottom of the steamer basket. If you're using a traditional steamer that fits on top of a saucepan, fill the steamer pot halfway with water. You can also add aromatics like lemongrass, onions, carrots, celery, or gingerroot to the water for extra flavour.

Next, place the steamer basket or rack over the water. Ensure that it is stable and secure. If you're using a traditional steamer, bring the water to a full boil using high heat before placing the steamer basket on top.

Now, it's time to arrange your seasoned chicken on the steamer basket or rack. Make sure the chicken pieces are spread out evenly, with a little room around each piece. This allows the steam to circulate freely and cook the meat evenly. Avoid overcrowding the steamer, especially if you're cooking other ingredients like vegetables alongside the chicken.

Once the chicken is arranged, cover the steamer with its lid. This creates a sealed cooking environment, trapping the steam and ensuring even cooking.

Finally, turn on the heat and bring the water to a simmer. The cooking time will depend on the size and thickness of your chicken pieces, but as a general guideline, boneless chicken breasts typically take around 15-20 minutes, while bone-in pieces may require 25-30 minutes. Always ensure your chicken is cooked through and reaches a safe internal temperature of 165°F (74°C). You can use a meat thermometer to check, or look for clear juices and opaque, firm flesh.

Cooking time and temperature

The cooking time and temperature for sliced chicken in a steamer will depend on several factors, including the type of steamer you are using, the cut of the chicken, and its thickness. Here is a detailed guide to help you determine the ideal cooking time and temperature for juicy and tender steamed chicken.

Firstly, ensure your steamer is set up correctly. If you are using a traditional steamer, fill the steamer pot with water to about halfway and place it on high heat until it reaches a full boil. If you are using a steamer basket over a pot of boiling water, fill the base with water according to the manufacturer's instructions. It is recommended to add water to just below the bottom of the steamer basket or about one inch of water if using a rack in a large pot.

When steaming chicken, it is essential to maintain a steady temperature. Place the steamer basket or rack over the boiling water, ensuring it is secure and stable. Cover the steamer with a lid to create a sealed cooking environment, which helps trap the steam and cook the chicken evenly.

Now, let's discuss the cooking time. The cooking time will depend on the cut and thickness of your chicken slices. As a general guideline, steaming boneless chicken breasts usually takes around 15 to 20 minutes, with some sources recommending 10 to 15 minutes or 5 to 10 minutes. Bone-in chicken pieces will require a longer cooking time, typically ranging from 20 to 25 minutes, and in some cases, up to 30 minutes.

It is crucial to ensure that your chicken is thoroughly cooked. The safe internal temperature for cooked chicken is 165°F (74-75°C). You can use a meat thermometer to check the temperature at the thickest part of the meat. Alternatively, you can check by cutting into the thickest part of the chicken to ensure that the juices run clear and there is no pink or translucent meat. If the chicken is not fully cooked, you can recover the pot and let it sit for a few more minutes to allow the residual heat to finish cooking the meat.

Serving suggestions

Steamed chicken is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your sliced chicken:

Rice

Steamed chicken is often served with rice, particularly in Southeast Asian countries. This can be a simple side dish or, if you're feeling adventurous, you could try making Chinese Sausage Fried Rice (Lap Cheong Chow Fan).

Vegetables

A variety of vegetables can accompany steamed chicken. Try steamed kale and baby potatoes, or blanched vegetables such as broccoli or carrots. You could also serve it with a vegetable stir-fry.

Salads, Wraps, and Sandwiches

Chicken steamed in white wine, sake, or water can be used in salads, wraps, or sandwiches. This is a great option if you want to make a cold dish.

Dipping Sauces

Dipping sauces can add extra flavour to your steamed chicken. Try an oyster-based sauce, a sauce made from sesame oil and soy sauce, or a sauce made from coriander, hot oil, fried shallots, and light soy sauce.

Garnishes

Garnishes can add a final touch of flavour and colour to your dish. Try garnishing with fresh herbs such as cilantro or parsley, or with sliced green onions.

Sides

If you're looking for some more substantial sides, try Traditional Chinese Beef Chow Fun or Chinese Water Spinach Stir Fry.

Frequently asked questions