Steaming Chicken In A Pan: Quick, Easy, Delicious!

Steaming chicken is a popular cooking method in Southeast Asian countries, where it is often served with chicken rice. It is a healthy and simple way to cook, helping to retain the chicken's natural flavours and moisture. By following a few easy steps, you can create a delicious and nutritious meal. Firstly, prepare the chicken by rinsing and patting it dry, then season with salt, pepper, garlic powder, or any herbs and spices. Next, add water or chicken broth to a pan and bring it to a boil. If you don't have a steaming rack, you can use a heat-resistant plate or wire cooling rack. Place the chicken on the rack, ensuring adequate space between the pieces. Cover the pan and steam for about 15-20 minutes, checking that the internal temperature reaches 165°F (74-75°C). Once cooked, garnish with fresh herbs or lemon juice.

How to Steam Chicken in a Pan

Prepare the chicken: rinse and pat dry, trim excess fat/skin, and season

Preparing the chicken is the first step in the steaming process. Start by rinsing the chicken pieces under cold running water. This ensures that any dirt or impurities are removed from the surface of the meat. Once rinsed, use a paper towel or clean kitchen cloth to pat the chicken dry. This step is important as it helps to remove any excess moisture, which can affect the steaming process.

After patting the chicken dry, take a closer look at the pieces and trim away any excess fat or skin. This step is optional but can help to improve the overall texture and flavour of the cooked chicken. Excess fat can make the dish greasy, while the skin may not be desirable for those who prefer a more delicate texture.

Now, it's time to season the chicken. Seasoning adds flavour and can be as simple or complex as you like. A basic combination of salt and pepper is a classic choice, but you can also include other spices and herbs. For example, garlic powder, paprika, thyme, or rosemary can enhance the natural flavour of the chicken. Be generous with the seasoning and massage it into the meat, ensuring an even distribution. You can also try marinating the chicken in a mixture of spices, oil, and citrus juice for a more intense flavour.

Once the chicken is prepared, rinsed, trimmed, and seasoned, it's ready for the next step—steaming!

Prepare the pan: add water/broth to cover the bottom, bring to a boil

Preparing the pan is a crucial step in steaming chicken. Here's a detailed guide on how to do it:

Firstly, place your chosen pan on the stove. The pan should have a tight-fitting lid to trap the steam effectively. A stainless steel or non-stick pan with high sides is ideal for steaming chicken. If you don't have a steaming rack, don't worry! You can use a heat-resistant plate or a wire cooling rack instead.

Now, it's time to add the liquid. Pour water or chicken broth into the pan, ensuring that it covers the bottom of the pan. The amount of liquid added should be sufficient to generate steam without submerging the chicken. For added flavour, you can also add aromatics such as lemongrass to the water.

Once the liquid is in the pan, turn on the stove and set the heat to high. You want to bring the water or broth to a rolling boil. This step is crucial as it generates the steam that will cook the chicken. The boiling water will produce steam, which will rise and cook the chicken placed above it.

While you're waiting for the water to boil, you can season your chicken pieces with salt, pepper, garlic powder, or any herbs and spices you prefer. Massage the seasonings into the chicken to ensure even distribution. You can also trim any excess fat or skin from the chicken at this stage.

Once the water is boiling vigorously, you're ready to move on to the next step of setting up the steaming rack and arranging the chicken. But remember, always exercise caution when working with boiling water and steam.

Set up the steaming rack: use a heat-resistant plate if no rack is available

Setting up the steaming rack is a crucial step in the process of steaming chicken in a pan. If your pan comes with a steaming rack, simply place it inside the pan, ensuring it sits above the water level. However, if your pan lacks a rack, you can easily improvise with a few common household items.

One option is to use a heat-resistant plate. Choose a plate that can withstand the heat without cracking or warping and place it inside the pan. Make sure the plate is large enough to keep the chicken pieces above the water level. If you don't have a suitable plate, you can also use a wire cooling rack, which serves the same purpose.

Another creative solution is to use a metal steam rack or a clean metal can with both ends removed. These can be purchased or, in the case of the can, reused from items like tuna cans. Wider cans are preferable as they provide a more stable surface for your food. If you need something taller, a 28-ounce (794g) tomato can should do the trick. You can also use a combination of a rack and a can to raise your food even higher above the water, which is especially useful when steaming for longer periods.

When using a plate or a can, make sure to fill your pot with enough water. Generally, you'll want the water level to be about 2 inches deep, but this can vary depending on how long you plan to steam your food. Just remember that the water level should never come within 1 inch of the rack or plate to avoid the bubbling water making contact with your food.

Arrange the chicken: place on the rack, ensuring space between pieces

When arranging the chicken on the rack, it's important to ensure that the pieces are not overcrowded and that there is sufficient space between them. This allows for proper steam circulation, ensuring that each piece of chicken cooks evenly. Place the chicken pieces on the rack in a single layer, being careful not to stack or overlap them. The goal is to have enough space so that the steam can reach all surfaces of the chicken effectively.

It is also important to consider the size and thickness of the chicken pieces. If using a combination of larger and smaller pieces, try to place the larger pieces towards the centre of the rack, with the smaller pieces around the edges. This helps to ensure even cooking, as the thicker pieces will take longer to cook through. Additionally, by leaving space between the pieces, you can easily remove individual pieces that may cook faster, such as those that are thinner or smaller, without disturbing the others.

If your pan is particularly large and you find it challenging to arrange the chicken pieces with adequate space, you can create a barrier in the centre of the pan to separate the chicken into two sections. This can be done by using a heat-resistant utensil or even a folded piece of aluminium foil placed in the centre of the rack. This way, you can effectively create two cooking areas within the pan, allowing for better space management and steam circulation.

Remember, the key to successful steaming is to allow the hot steam to circulate freely around each piece of chicken. By arranging the chicken pieces with adequate space between them, you promote even cooking and help prevent the chicken from stewing in its juices, resulting in a more tender and flavourful dish.

Cover and steam: maintain medium-low heat for 15-20 minutes

Once you've prepared your chicken, pan, and steaming rack setup, it's time to cook. Place the lid on the pan, trapping the steam inside. This will help keep the heat and moisture in, ensuring even cooking.

Reduce the heat to a medium-low setting. The exact temperature will depend on your stove, but this should be a gentle simmer. Let the chicken steam for around 15 to 20 minutes. The cooking time may vary depending on the size and thickness of the chicken pieces, as well as the type of pan you're using. For example, boneless, skinless chicken breasts will take less time to cook than bone-in pieces.

While the chicken is steaming, you can prepare any side dishes or sauces to accompany the meal. Just be sure to keep an eye on the time and check on the chicken occasionally to prevent overcooking.

After the recommended cooking time, carefully open the lid, avoiding the hot steam. Check if the chicken is fully cooked by using a meat thermometer to ensure an internal temperature of 165°F (74°C). The meat should be white and no longer pink. If needed, continue steaming for a few minutes until the chicken is cooked to your desired level of doneness.

Frequently asked questions