Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, perfectly moist and juicy steamed chicken breast. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Perfectly Moist and Juicy Steamed Chicken Breast Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the meat prevents it from drying out. This technique is very versatile and the chicken can be used in salads, wraps & sandwiches, or is delicious just as is with an avocado dip or herb sauce. 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.
Perfectly Moist and Juicy Steamed Chicken Breast is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Perfectly Moist and Juicy Steamed Chicken Breast is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Perfectly Moist and Juicy Steamed Chicken Breast:
- Take 1 large boneless chicken breast
- Take 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
- Prepare 50 ml white wine, sake, or water (a bit less thatn 1/4 cup)
- Take to taste pepper
Perfect Baked Chicken Breasts are juicy, tasty, and so simple to make. With this easy chicken recipe, your dinners will always be delicious! You may also like our juicy baked pork chops or our juice baked chicken thighs. Turn this into a meal with a creamy cucumber salad!.
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.
Perfect is a big word, but these baked chicken breasts live up their name. How long to cook Instant Pot Chicken Breast: Don't overcook — overcooked chicken breast is not anyone's favorite thing, but is somewhat difficult to do in the Instant Pot because the steam provides such a moist environment for the chicken to cook in. Don't undercook — undercooked chicken breast is just plain dangerous! I told you it was easy. HOW TO FREEZE COOKED CHICKEN BREASTS.
So that’s going to wrap it up with this exceptional food perfectly moist and juicy steamed chicken breast recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
