Steamed Chicken

Steamed Chicken Ingredients

  1. Chicken carcass 1 pc.
  2. Cauliflower 700 grams
  3. 2-3 carrots
  4. Celery 150-200 grams
  5. Soy sauce 1-2 tablespoons
  6. Vegetable oil 1-2 tablespoons
  7. Water 500 ml
  8. Ground black pepper ¼ teaspoon
  9. Оль teaspoon table salt
  • Main Ingredients Chicken
  • Serving 6 servings
  • World CuisineAsian, Oriental


Cutting board, Knife (must be sharp), Bowl or large plate, Steamer (or two pans: one large, the other smaller), Serving dish (deep) or portion plates

Steaming Chicken:

Step 1: Cut the chicken.

If you bought frozen chicken, you need to thaw it. Then wash it with cold water under the tap. We will begin to cut the chicken with the legs, which must be cut first. Then separate the legs from the ribs, wings from the breast, breast from the back. Cut the skin in the neck, it will not come in handy. Next, cut the breast into 2 parts in the middle. The resulting parts of the breast are also cut into 2 parts. Cut the upper part of the wing.

Step 2: Wash and cut the vegetables.

The resulting chicken pieces are grated with salt and pepper. Rinse the cauliflower with water, divide into inflorescences, peel the onion, wash, separate the celery from the skin, peel the carrots and wash. Cut all the vegetables into small pieces on a cutting board with a knife.

Step 3: Steam the chicken.

If you have a double boiler, add the chicken meat, put the vegetables on top and pour in soy sauce, cook for 15 to 20 minutes. Those who do not have a double boiler should not be upset - there is an alternative way to cook chicken for a couple. Put the chicken and vegetables in a pan, season with soy sauce and place it in a pan with larger water. Put the whole structure on the fire and cook for about 2 hours.

Step 4: Serve the chicken for a couple.

Steamed chicken can only be served hot: both for lunch and dinner, it can become the center of the table during some kind of celebration. Transfer the finished dish to a serving deep plate, or to portioned dishes. Good appetite!

Recipe Tips:

- - It is better to buy a whole chicken not frozen, but chilled, because the shelf life of chickens is chilled 2 - 5 days, if you did not have time to buy such meat, it is frozen. So, this semi-finished product is not the first freshness.

- - When cooking steamed, it is not recommended to use more salt to preserve the natural taste of vegetables, meat or fish.

- - So that steamed meat is not too fresh, it is best to make a sauce to it, or add a little white wine.

- - When cooking meat in a double boiler or just steamed, if you overexpose it, it will not be tasty and fresh, so it’s better not to steam it.