Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, perfectly moist and juicy steamed chicken breast. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bring the wine/sake/water to a simmer on medium heat. I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches. But if you want to turn it into a meal on its own, get creative!
Perfectly Moist and Juicy Steamed Chicken Breast is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Perfectly Moist and Juicy Steamed Chicken Breast is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook perfectly moist and juicy steamed chicken breast using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Perfectly Moist and Juicy Steamed Chicken Breast:
- Make ready 1 large boneless chicken breast
- Get 1/2 tsp salt
- Make ready 1 slice fresh ginger (or try a bay leaf and thyme)
- Make ready 1 green onion top or 1/4 onion sliced
- Take 50 ml white wine, sake, or water (a bit less thatn 1/4 cup)
- Take to taste pepper
Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it's cooking. Using a marinade before cooking any type of chicken is extremely important to keep it moist. Cooking time will always depend on the thickness of the chicken breasts. Poached chicken is tender, soft, juicy, and flavorful.
Steps to make Perfectly Moist and Juicy Steamed Chicken Breast:
- If you have time, I highly recommend sprinkling the chicken with salt one day before. This lets the flavor soak in and makes the meat more tender.
- It's not necessary, but I usually cut a couple of shallow slices, or poke holes into to the thickest parts of the breast to help make sure the heat reaches through the entire piece.
- Add onion tops, ginger and chicken skin-side down to a heavy pot. If you didn't salt the chicken the day before, sprinkle in the salt now and pour in the wine/sake/water.
- Bring the wine/sake/water to a simmer on medium heat. Cover with lid, turn heat to low and let cook for 5-6 minutes.
- After 5 minutes, turn off heat and let the pot sit as is, with the lid on. It usually takes 10-15 minutes for the chicken to finish, depending in how big the breast is and whether or not you cut small slices in it.
- Cut into the thickest part to make sure the chicken is cooked. If it's still too pink, recover pot and let sit for a few more minutes. (or steam for another 1 minute)
- Once it's done, slice into pieces or pull apart with fingers. Sprinkle on some pepper if you like. You can eat right away or save any chicken that you don't use right away in the refrigerator for a couple of days! To keep it moist, save the chicken along with the juices from the pot.
Use our easy, straight-forward recipe for chicken breast or chicken thighs. You can use skin-on chicken and remove the skin before serving. The aromatics suggested in the recipe are a guide. Arrange the chicken breasts on the prepared baking sheet. Because chicken breasts are lean meat, they can overcook and dry out easily.
So that is going to wrap this up with this exceptional food perfectly moist and juicy steamed chicken breast recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
