Steaming Chicken: Aroma Steamer Method

Steaming chicken is a popular cooking method in Chinese cuisine, known for its simplicity, speed, and ability to preserve the natural taste and texture of the meat. It is also a common way to cook chicken in Southeast Asian countries, where it is often served with chicken rice. Using an Aroma rice cooker, you can easily steam chicken, along with vegetables, while cooking rice. This process takes approximately 30 minutes and requires minimal preparation. Alternatively, you can steam just the chicken in an Aroma rice cooker by adding 2.5 cups of water and setting the timer for 30 minutes at 165 degrees Fahrenheit.

How to Steam Chicken in an Aroma Steamer

Marinating the chicken

Choosing the Chicken

The type of chicken you select will depend on your personal preference. Bone-in chicken is commonly used in Chinese steamed dishes, as the bones add flavour to the resulting gravy. However, you can opt for boneless chicken if you prefer. Thigh meat is generally recommended over breast meat due to its juicier texture and more robust flavour.

Preparing the Marinade

There are various marinade options available, each imparting a distinct flavour to the chicken. A simple Chinese-style marinade includes oyster sauce, light soy sauce, sesame oil, Chinese rice wine, and ginger. Alternatively, you can experiment with other marinades such as Greek lemon, cilantro lime, honey mustard, or teriyaki.

If you choose the Chinese-style marinade, blend the ginger into a paste and squeeze the juice through a cloth. You can also finely chop or mince young ginger, ensuring it is not fibrous. For other marinade options, simply combine the specified ingredients in a medium bowl and whisk to mix.

Place your chicken in a large sealable bag or a bowl. If using a bowl, ensure it is large enough for the chicken to be fully immersed in the marinade. Pour the marinade over the chicken, seal the bag, and squish it around to ensure the chicken is thoroughly coated.

Refrigerate the marinated chicken for at least 30 minutes to an hour. For more intense flavour, you can marinate the chicken overnight. However, do not exceed 24 hours, as prolonged exposure to acidic ingredients in the marinade may give the chicken a mushy texture.

Preparing the steamer

To prepare your Aroma steamer, first ensure that the appliance is clean. If you are steaming chicken alone, add 2.5 cups of water to the inner pan of the steamer. Place the chicken in the tray and hit the steam button on the front of the steamer, setting the timer to 30 minutes. The internal temperature of the chicken should reach 165°F (74°C). If the chicken is not fully steamed after 30 minutes, add an extra 5 to 10 minutes of cooking time.

If you are steaming chicken and rice together, first measure the rice and chicken according to your needs. Add some water to the inner pan and put the rice in it. Place the chicken in the tray used for steaming and hit the white rice button. After approximately 30 minutes, your rice and chicken will be perfectly ready.

Cooking time and temperature

The cooking time and temperature for steaming chicken in an Aroma steamer vary depending on whether you are steaming the chicken alone or with rice.

If you are steaming chicken alone, the recommended practice is to put 2.5 cups of water in the steamer and 2.5 chicken pieces, which will take 30 minutes to steam at a temperature of 165 degrees Fahrenheit. After 30 minutes, the cooker will start beeping, indicating that the chicken is steamed. If the chicken is not fully steamed, you can add another 5 to 10 minutes to the cooking time. It is important to follow the safety measures and guidelines provided in the manual that comes with the steamer.

When steaming chicken with rice, the process is slightly different. First, you need to clean your Aroma rice cooker and measure the rice and chicken according to your needs. Add some water to the inner pan and put the rice in it. Then, place the chicken in the tray used for steaming and put it into the cooker. If you are cooking white rice, press the white rice button, and your rice and chicken will be ready in approximately 30 minutes.

It is also possible to steam chicken in a regular steamer or a rice cooker steamer. In this case, the cooking time is around 20 minutes at high fire. You can check if the chicken is cooked by inserting a chopstick or a meat thermometer into the thickest part of the chicken. The chicken is ready when it feels soft, and the internal temperature reaches 165°F (74°C).

Making a sauce

Firstly, prepare your ingredients. You will need:

• 1 tablespoon of sesame oil
• Chopped garlic
• Green onion
• Oyster sauce
• Light soy sauce
• Water

Next, heat up the sesame oil in a saucepan. Add the chopped garlic and green onion, stirring until fragrant. Then, add the oyster sauce, light soy sauce, and water. Mix well and bring the contents to a boil. Transfer the sauce to a dipping bowl and let it cool down slightly.

You can also try a variation by using vegetable oil instead of sesame oil. Heat the oil in a skillet over medium heat. Add finely chopped onion and cook until tender. Then, mix in the garlic and cook until fragrant. Stir in the light soy sauce and sesame oil, and remove from the heat.

Your sauce is now ready to be served with your steamed chicken!

Serving suggestions

Steamed chicken is a popular dish in Southeast Asian countries, particularly in Guangdong and Guangxi provinces in China, where it is typically served with chicken rice.

If you're looking for a simple, direct way to serve your steamed chicken, the people of Guangdong and Guangxi often eat it as is, as steaming helps to preserve the natural taste of a high-quality chicken.

However, if you want to add a little extra flavour, you can serve your steamed chicken with a dipping sauce. One suggestion is an oyster-based sauce, which is a thick, savoury paste that is popular in southern China. To make this, heat up some sesame oil in a saucepan and stir-fry chopped garlic and green onion until fragrant. Then, add oyster sauce, light soy sauce, and water, and mix well before bringing to a boil. Transfer to a dipping bowl and let it cool down slightly before serving.

Another option for a sauce is to mix sand ginger, coriander, and hot oil, and then add crisp-fried shallots and light soy sauce for extra flavour. Drizzle this over your chicken and serve while hot.

You can also serve your steamed chicken with sides such as Chinese sausage fried rice, traditional Chinese beef chow fun, or Chinese water spinach stir fry.

Frequently asked questions