Steamy Pan-Cooked Chicken: A Quick, Easy, And Delicious Treat

Steaming chicken is a healthy and simple way to cook, helping to retain the meat's natural flavours and nutrients. It's a popular method in Southeast Asian countries, where the dish is often served with chicken rice. The technique is versatile, and the chicken can be used in salads, wraps, sandwiches, or served as is with an avocado dip or herb sauce. To steam chicken, you'll need a pan with a tight-fitting lid, water or chicken broth, and seasonings of your choice. The process involves preparing the chicken pieces, seasoning them, setting up a steaming rack, arranging the chicken, covering the pan, steaming, checking for doneness, and serving.

Seasoning the chicken

You can opt for a simple marinade or a combination of salt, pepper, and garlic powder. Other herbs and spices can be used, such as thyme, bay leaf, ginger, or fennel. You can also add aromatics, such as lemongrass, to the boiling water to infuse the chicken with extra flavour. Massage the seasonings into the chicken to ensure even distribution.

If you have the time, it is recommended to sprinkle the chicken with salt a day before cooking or at least 30 minutes before. This will allow the salt to tenderise the meat and enhance its flavour.

Preparing the pan

To prepare the pan for steaming chicken, you'll need to decide whether to use a steamer basket or a plate/rack. If you have a steamer basket, place it inside your pan and fill the pan with water to just below the bottom of the steamer. If you don't have a steamer basket, you can use a heat-resistant plate or wire cooling rack, placing it inside the pan and ensuring it sits above the water level.

Add enough water or chicken broth to cover the bottom of the pan, and bring the liquid to a boil. You can also add aromatics to the water, such as lemongrass, to infuse the chicken with extra flavour.

Once the liquid is boiling, place the chicken on the steamer basket or plate/rack, ensuring there is enough space between the pieces for proper steam circulation. Cover the pan and reduce the heat to medium-low or low, steaming the chicken for about 15-20 minutes. The cooking time may vary depending on the size and thickness of the chicken pieces.

Steaming the chicken

Steaming chicken is a healthy and straightforward way to cook, as it helps retain the meat's natural flavours and nutrients. Here is a step-by-step guide to steaming chicken in a pan:

Prepare the Chicken

Start by rinsing the chicken pieces under cold water, then pat them dry with a paper towel. Trim any excess fat or skin. If you have time, sprinkle the chicken with salt a day before cooking or at least 30 minutes before. This lets the flavour soak in and makes the meat more tender. You can also cut shallow slices or poke holes into the thickest parts of the breast to ensure the heat cooks the chicken through.

Season the Chicken

Sprinkle your favourite seasonings over the chicken pieces. You can use a combination of salt, pepper, garlic powder, or any herbs and spices you prefer. Massage the seasonings into the chicken to ensure even distribution.

Prepare the Pan

Place the pan on the stove and add enough water or chicken broth to cover the bottom of the pan. Bring the liquid to a boil. If you are using wine or sake instead of water, bring it to a simmer.

Set up the Steaming Rack

If your pan doesn't have a steaming rack, use a heat-resistant plate or a wire cooling rack. Place the rack inside the pan, ensuring it sits above the water level.

Arrange the Chicken

Once the steam starts to rise, place the seasoned chicken pieces on the rack without overcrowding them. Ensure there is enough space between the pieces to allow for proper steam circulation.

Cover the Pan and Steam

Place the lid on the pan to trap the steam inside. Reduce the heat to medium-low or low, and let the chicken steam for about 15-20 minutes. The cooking time may vary depending on the size and thickness of the chicken pieces. For boneless, skinless chicken breasts or thighs, the chicken is done when it reaches an internal temperature of 165°F (74-75°C).

Serve and Enjoy

Once the chicken is cooked, remove it from the pan and transfer it to a serving plate. You can garnish it with fresh herbs or a squeeze of lemon juice for added flavour. Steamed chicken goes well with rice, vegetables, or can be used as a base for various dishes.

Checking for doneness

Using a Meat Thermometer

The most accurate way to check for doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken, ensuring it doesn't touch the bone, and wait for a steady temperature reading. For chicken, the target temperature is 165°F (74°C). Dark meat can be cooked to a higher temperature of 175–190°F (79–88°C) for a better texture.

Checking the Juices

Check the juices that have collected in the pan or make a small incision in the thickest part of the chicken. The juices should be clear or white, indicating that the chicken is cooked. If the juices are pink or red, the chicken needs more cooking time.

Firmness Test

Raw chicken feels rubbery and wobbly, while cooked chicken is firmer and springs back when poked. You can also compare the feel of the chicken to your hand: keep your hand limp and press your middle finger to your thumb to get an idea of what cooked chicken should feel like.

Size and Shrinkage

Uncooked chicken holds a lot of moisture, which evaporates during cooking, causing the meat to shrink. When fully cooked, the chicken will be about 25% smaller than its raw state. The exact shrinkage depends on the initial moisture and fat content of the meat.

Visual Inspection

Cut into the thickest part of the chicken and check the colour. The meat should be white or very light pink for breast meat and light brown for thigh meat, with no large pink areas. Even fully cooked chicken may have a slight pinkish hue, so always confirm with a thermometer if you're unsure.

Serving the chicken

Once your chicken is cooked, it's time to serve it! There are a few different ways you can do this, depending on your preference and the type of dish you are creating.

Firstly, let the chicken rest for a few minutes before slicing or serving. This helps to retain the juices and keeps the meat tender. You can then slice the chicken into pieces or, if it is very tender, pull it apart with your fingers or forks.

If you want to add some extra flavour, sprinkle on some pepper or fresh herbs, or squeeze some lemon juice over the chicken. You could also serve it with an avocado dip or herb sauce on the side.

Steaming chicken is a versatile cooking method, and the cooked meat can be used in a variety of dishes. It is commonly served with rice, as in Southeast Asian cuisine, or with vegetables. It can also be used in salads, wraps, sandwiches, or bowls.

For a simple, classic dish, serve the chicken with steamed vegetables or atop creamy Alfredo pasta. If you want something more substantial, try serving it with a big bowl of fragrant rice and using chopsticks to eat.

Finally, if you're creating a more complex dish, steamed chicken can be used as a base. For example, you could try a Steamed Lemon Herb Chicken Breast for a light and healthy option, or a heartier dish like Steamed Chicken and Broccoli with Garlic Sauce. For an adventurous, spicy meal, try Thai-Style Steamed Chicken with Basil and Chilli.

Frequently asked questions