Recently, more and more people adhere to the principles of healthy eating.
Therefore, many refuse to cook meat in a pan, realizing that such meat is not always useful, and sometimes unhealthy.
By steaming the chicken, you will be sure to feed your family delicious and healthy food.
Steamed chicken fillet - the basic principles of cooking
Many people think that steamed meat is tasteless and uninteresting. But this does not apply to chicken. To make the meat spicy, tasty and aromatic, it is pickled in a variety of sauces.
This method of preparation allows you to save all the minerals and nutrients in the chicken fillet. In addition, steamed chicken contains a minimum of calories.
Steamed chicken fillet is cooked in a slow cooker, a double boiler or an ordinary pan, using a special device.
Meat can be cooked at the same time as a side dish. As a side dish can be vegetables and cereals.
Steamed chicken breast is cooked whole or in slices. The meat is rubbed with spices and salt or marinated in sauce. Marinate chicken fillet for at least half an hour. Then put it in a double boiler capacity and cook for half an hour.
You can put vegetables or cereals down. You get a two-in-one dish.
Recipe 1. Steamed chicken fillet in a slow cooker
Ingredients
chicken fillet;
a pinch of sea salt;
three multi-glasses of drinking water;
a pinch of spices.
Cooking method
1. Defrost chicken and mine. Cut the meat into small pieces. You can cook the whole filet, but in this case we double the steam time.
2. Slices of meat rub on all sides with salt. Grind them with spices. You can use a mixture of spices for chicken, as well as individual aromatic herbs.
3. Pour drinking water into the capacity of the multicooker. From above we set the steaming bowl. Spread chicken in it. We set the device in the "Steaming" mode and cook the meat for 15 minutes.
4. Serve the chicken fillet steamed with any side dish to your taste.
Recipe 2. Steamed Chicken Fillet in Soy Sauce
Ingredients
two large chicken breasts;
fresh or dried greens;
80 ml of soy sauce;
hot red pepper;
75 ml of vegetable oil;
black pepper;
two cloves of garlic;
25 ml of lemon juice.
Cooking method
1. Wash the chicken breasts thoroughly and pat dry with napkins. Cut them in half lengthwise.
2. In a deep bowl, mix vegetable oil with soy sauce. Squeeze lemon juice into this mixture and squeeze the garlic. Season everything with herbs and spices. Mix well.
3. Put the chicken fillet in this mixture and mix. Marinate the meat for about an hour.
4. Put the chicken on a wire rack and cook for half an hour. Cut the finished fillet into long slices and serve with a side dish of vegetables.
Recipe 3. Steamed chicken fillet with lemon
Ingredients
two chicken breasts;
fresh greens;
lemon;
corn starch - 25 ml;
rice vinegar - 50 ml;
a pinch of white pepper;
soy sauce - 25 ml;
vegetable oil - 75 ml;
soy sauce - 25 ml;
sesame oil - 25 ml;
oyster sauce - 50 ml;
sugar - 30 g;
two pinches of sea salt.
Cooking method
1. Wash the chicken breasts under the tap. Dip them in napkins and cut into pieces.
2. Rinse and wipe the lemon. Cut off the zest with a sharp knife.
3. Combine soy and oyster sauce. Add vinegar, vegetable and sesame oil, sugar, white pepper, salt and starch to the mixture. Mix well and add the zest. Squeeze the juice from the lemon here. Stir again.
4. Pour the chicken fillet with the resulting marinade and leave the meat for half an hour. Make the foil look like a bowl. Put marinated chicken fillet in it and place in a double boiler for a quarter of an hour. Gently mix and remove the lemon zest.
5. Serve with rice or vegetable garnish.
Recipe 4. Steamed chicken fillet with potatoes and sage oil
Ingredients
one chicken breast;
sprigs of sage;
potato - half a kilogram;
butter - 60 g;
spices for chicken.
Cooking method
1. Wash the chicken breast, if there is skin, cut it off. Cut the meat into layers and lightly beat. Season with salt and season. Leave the chicken for half an hour to soak in the aromas of spices.
2. Put the meat in a double boiler and cook it for half an hour. Transfer the chicken to a plate.
3. Melt butter over low heat. From the branches of sage, tear off the leaves and put in oil. Stew him until the leaves of sage become crispy. Then strain the oil.
4. Peel the potatoes, wash and steam as a whole.
5. On each plate, put a little potato, mash it slightly with a fork and pour fragrant sage oil and salt. Lay chicken next to it and serve.
Recipe 5. Steamed chicken fillet with vegetables and cheese in a slow cooker
Ingredients
a pound of chicken breasts;
a bunch of fresh herbs;
two tomatoes;
bulb;
50 g of hard cheese;
salt;
50 ml of soy sauce;
freshly ground black pepper.
Cooking method
1. Wash the chicken breast, lightly dry it with a paper towel and cut across the fibers in small pieces.
2. We do not add chicken, as we use soy sauce. Pepper the meat, put it in a deep bowl and pour soy sauce. Pickle the chicken for half an hour
3. Peel the onion from the husk and cut into circles. Put the onions in a steaming bowl. Sprinkle it with chopped herbs on top. The next layer evenly spread the marinated chicken fillet in a row.
4. Cut the tomatoes into slices and lay one on each piece of chicken. On top, cover with cheese plates.
5. Pour boiled water into the multicooker bowl. In a bowl we establish a container with meat. Close the lid of the device. We turn on the slow cooker in the "Steaming" mode and cook the meat for forty minutes. Serve the steamed chicken with a side dish or a salad of vegetables.
Recipe 6. Steamed chicken with potatoes in a slow cooker
Ingredients
eight potato tubers;
two pinches of freshly ground pepper;
half a kilogram of chicken;
sea salt;
5 g of turmeric.
Cooking method
1. Thoroughly rinse the potato tubers. We clean them from the peel, wash them again and put them in the multicooker bowl. Pour potatoes with water so that it completely covers the vegetable.
2. Place a steaming container on top of the bowl. Pour spices into a plate and mix.
3. Chicken breasts are washed and dried with napkins. Cut the meat into slices one and a half centimeters thick. Roll each piece in spices and shake hands. We spread the chicken meat in a container. Close the lid of the multicooker tightly. We turn it on in the "Steam cooking" mode. Cook the meat for half an hour.
4. After the beep, open the lid, cool slightly and remove the meat container. We get the boiled potatoes. Serve the dish with vegetable salad.
Recipe 7. Steamed chicken fillet with broccoli
Ingredients
two chicken breasts;
common salt;
250 g sour cream;
freshly ground pepper;
four cloves of garlic;
150 g Mozzarella cheese;
broccoli inflorescences;
toothpicks.
Cooking method
1. Wash the chicken fillet, cut the films and excess fat. Dip the meat with a napkin. Cut the breast along, without cutting to the end, so that it looks like a pocket.
2. Finely grate the mozzarella. Rinse the broccoli, dry and chop finely, cutting off the coarse parts.
3. Breast slightly. Put broccoli and grated cheese in a pocket. Fasten the hole with toothpicks. Pepper and salt the meat on top. Peel the garlic cloves and squeeze them directly onto the chicken using a garlic squeezer. Place the chicken in a steaming container.
4. Pour water into the multicooker bowl, place a chicken container on top and close the unit lid tightly. Turn on steaming or stewing. Cook the chicken fillet for an hour and a half. Take out the prepared meat, cut it into slices and serve with a side dish or vegetable salad.
Recipe 8. Steamed chicken fillet with vegetables
Ingredients
50 ml of mayonnaise or cream;
two large chicken breasts;
salt;
two chicken thighs;
fresh greens of dill;
black pepper;
a pound of champignons;
75 ml of dry white wine;
six potato tubers;
bouillon;
60 g of flour;
bulb;
half a packet of butter;
50 g of green onions.
Cooking method
1. Pour chicken thighs with boiled water and put on medium heat. When the broth begins to boil, remove the foam. Cook until the meat is cooked.
2. Clean the mushrooms. Cut half large enough. Cut peeled potato tubers into layers. Rinse green onions and chop coarsely. Tear part of the dill with your hands.
3. Chop the onion and the other half of the mushrooms. Put them in a pan with melted butter and fry, pepper and salt.
4. Separate the meat from the bones of the thighs, finely chop it and put in a pan to the mushrooms. Add mayonnaise and mix.
5. Salt the chicken fillet, make an incision along and stuff the breasts with minced meat. Fasten the ends of the hole with wooden skewers or toothpicks.
6. Melt one and a half tablespoons of butter. Cover the lower tier of the double boiler with foil. Lay on it layers of potato, dill, coarsely chopped mushrooms, green onions. Lightly salt each layer. Top all with melted butter.
7. On the second tier of the double boiler, put the stuffed chicken fillet, chop with seasonings and sprinkle with melted butter. Turn on the double boiler for 35 minutes.
8. Melt the remaining butter and pass the flour into it until golden brown, then gently pour the broth, stirring constantly, pepper. Pour in the wine and simmer everything over low heat for five minutes. Add chopped dill at the end.
9. Cut the finished fillet into slices. Put a side dish on a plate, put a few slices of fillet on top and pour the sauce over everything.
Steamed Chicken Fillet - Tips and Tricks
To make the steamed chicken fillet flavorful, add lemon juice or zest, soy sauce, various spices and aromatic herbs to the marinade.
You can use chicken fillet for salads, snacks or sandwiches.
If you don’t have skewers or toothpicks to fasten the edges of the stuffed fillet, you can wrap the meat with foil.
Garlic is added to the steamed chicken fillet for a couple. Squeeze it directly onto the meat before cooking.
