Steaming Chicken: Aromatic Preparation Techniques For Succulent Results

Steaming chicken is a popular cooking method, especially in Chinese cuisine. It is a simple, quick, and healthy way to prepare chicken that results in a tender and juicy dish. This article will provide a step-by-step guide on how to prepare chicken for steaming in a steamer aroma, along with some recipe variations to elevate your culinary skills. By following these easy steps, you will be able to create delicious and nutritious steamed chicken meals that are full of flavour.

How to Prepare Chicken for Steamer Aroma

Chicken preparation: clean, trim, and pat dry

Preparing chicken for cooking is a delicate process that requires attention to detail to ensure food safety. Here is a step-by-step guide on how to clean, trim, and pat dry your chicken before steaming it:

Clean:

When handling raw chicken, always prioritize food safety to prevent the spread of bacteria. It is not recommended to wash raw chicken, as this can increase the risk of spreading bacteria to your sink, countertops, and other surfaces. Instead, focus on maintaining a clean environment and handling the chicken with care. Always wash your hands with soap and water for at least 20 seconds before and after handling raw chicken. Use separate cutting boards and knives for raw chicken to avoid cross-contamination. Bag the chicken separately when shopping to prevent raw juices from contaminating other foods, especially raw produce.

Trim:

Trimming the chicken involves removing any unwanted parts and ensuring it is properly cleaned before cooking. Here are the key steps:

• Check the breasts: Chicken breasts can be purchased whole or separated, with or without the skin and bones. The general rule is to remove anything white, yellow, or bloody to ensure a perfectly clean piece.
• Remove the connective tissue: This is a thin, clear, or lightly white skin on top of the breast. It needs to be removed to ensure proper cooking, especially if you plan to sear or braise the chicken. Use a sharp boning knife to gently slide under the skin and separate it from the meat.
• Handle the tenderloins: The tenderloin is a small strip of meat found under the ribs of the breast. You can choose to remove it or leave it attached. If you decide to remove it, simply locate the smaller piece hanging off the main breast and cut it off. Tenderloins cook faster, so they can be cooked separately or removed halfway through cooking.
• Remove cartilage and gristle: Cartilage and gristle have tough, unpleasant textures and can be bloody, affecting the appearance and taste of your cooked chicken. Pinch the cartilage with one hand and make an incision with your knife to pull up and cut away from the meat. Gristle can be removed using the same technique.

Pat Dry:

After trimming the chicken, it is essential to pat it dry before proceeding with seasoning or cooking. Use paper towels to gently pat the surface of the chicken until it is dry to the touch. This step helps ensure even cooking and prevents excess moisture from affecting the texture and taste of your final dish.

By following these steps, you can ensure that your chicken is properly cleaned, trimmed, and prepared for steaming, resulting in a safe and delicious meal.

Seasoning: salt, pepper, herbs, spices, ginger, garlic

Seasoning is a great way to add flavour to steamed chicken. Here are some tips on how to prepare chicken with various seasonings for a steamer aroma:

Salt is a basic seasoning that can be used to enhance the flavour of chicken. It is recommended to sprinkle salt on the chicken at least 30 minutes before steaming, or even a day before, to allow the flavour to soak in and make the meat more tender. When preparing the chicken for steaming, rub the salt into the chicken and let it sit in the refrigerator. If you are short on time, you can simply sprinkle salt on the chicken before placing it in the steamer.

Pepper is another common seasoning that can be used to add flavour to steamed chicken. After removing the chicken from the steamer, sprinkle pepper on top to taste. Ground black pepper can also be used to season both sides of the chicken breast before steaming.

Herbs such as thyme, bay leaf, and green onion (spring onion) can be used to enhance the flavour of steamed chicken. Thyme leaves can be sprinkled on top of the chicken breast before steaming. Alternatively, you can add a slice of ginger and a bay leaf to the pot while steaming the chicken. Green onion shreds can be placed on top of the chicken during marination or used as a garnish after steaming.

Spices like garlic and red chilli flakes can add a punch of flavour to steamed chicken. Finely chop or mince garlic cloves and sprinkle them on both sides of the chicken breast before steaming. For an extra kick, add red chilli flakes along with the garlic.

Ginger is an important aromatic ingredient when using fewer seasonings. It helps to remove the raw taste of the chicken. Fresh ginger shreds can be placed on top of the chicken during marination or added directly to the steamer.

In conclusion, when preparing chicken for steamer aroma, a variety of seasonings such as salt, pepper, herbs, spices, ginger, and garlic can be used to enhance the flavour and create a delicious and juicy steamed chicken dish. Experiment with different combinations of seasonings to find your preferred taste.

Steamer setup: fill base with water, place basket/rack on top

Steamer setup is a simple process, but it requires careful attention to ensure your food is cooked to perfection. Here is a detailed guide to setting up your steamer:

Firstly, fill the base of your steamer with water. The amount of water you need will depend on the type of food you are cooking and the length of time you plan to steam it. As a general rule, you should fill the base with at least one to two inches of water. However, if you are steaming for a long time, you may need more water to prevent it from evaporating completely. It is important to ensure that the water level is not too high, as you do not want the water to touch the food or basket. The water level should be about one to two inches below the basket or rack.

Once you have filled the base with the appropriate amount of water, you can place the basket or rack on top. The basket or rack should fit snugly inside the steamer, with enough space between the water and the basket for steam to circulate. If you are using a metal steamer basket, ensure that the water touches the bottom of the basket but does not seep through the holes. If you are using a bamboo steamer, the bottom rim of the basket should be submerged in water, but the floor of the basket must stay dry.

After placing the basket or rack, you are ready to add your food. For best results, cut your ingredients into small, even pieces to ensure consistent cooking. Place the food in a single layer, leaving a little space between each piece to allow for even cooking. If you are steaming multiple types of food with different cooking times, add the food that takes longer to cook first and then add the other ingredients in stages.

Finally, cover the steamer with a tight-fitting lid to trap the steam and cook the food. It is important to avoid removing the lid frequently, as this will release steam and affect the cooking process. Instead, use a timer to know when to check on your food.

Chicken arrangement: spread out evenly, allowing steam circulation

When preparing chicken for your steamer, it's important to ensure the meat is evenly spaced out. This allows the hot vapour to circulate and cook the chicken evenly.

First, ensure your chicken is as close to refrigerator temperature as possible. Blot the chicken dry with a paper towel. This will help the seasonings to stick to the meat and allow the steam to penetrate the chicken more efficiently.

Next, season the chicken as desired. You can use salt, pepper, herbs, citrus, soy sauce, vinegar, or spice rubs. The steam will infuse these flavours into the meat.

Now, arrange the chicken pieces in a single layer in your steamer basket, ensuring there is space between each piece. This will allow the steam to circulate and cook the chicken evenly. If you are cooking bone-in chicken, place the larger pieces towards the centre of the basket. Avoid overcrowding the basket, as this will restrict the steam flow and lead to uneven cooking.

Finally, cover the steamer with a lid to create a sealed cooking environment. This will trap the steam and ensure the chicken cooks evenly.

Cooking time: 15-30 mins, or until internal temp is 165°F (74°C)

When preparing chicken in an Aroma steamer, it's important to monitor the cooking time to ensure the chicken is cooked thoroughly without overcooking. Aim for a cooking time between 15 and 30 minutes, depending on the size and cut of your chicken. The target internal temperature is 165°F (74°C), which you can measure with a meat thermometer. Insert the thermometer into the thickest part of the chicken to get an accurate reading.

For a whole chicken, which is around 5 lbs. or 1 and 1/2 pounds, the cooking time will likely be closer to 30 minutes. Spatchcock the chicken and marinate it beforehand to infuse flavour. You can also add vegetables and rice to the steamer, but be mindful that their cooking times may vary.

If you're using an Aroma rice cooker with different settings, try steaming for 20 minutes and then switching to the White Rice function until the chicken reaches the desired internal temperature. This two-step process ensures the chicken is cooked through without drying out.

Remember, the cooking time may vary slightly depending on the type of steamer and the size/cut of your chicken. Always use a meat thermometer to check the internal temperature and ensure the chicken is cooked properly.

Frequently asked questions