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 recommend using a heavy pot like Le Creuset, as it holds heat well, but you can also use a covered sauce pan (may want steam for another 1-2 minutes).
Ingredients
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1 large boneless chicken breast
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1/2 tsp salt
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1 slice fresh ginger (or try a bay leaf and thyme)
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1 green onion top or 1/4 onion sliced
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50 ml white wine, sake, or water (a bit less thatn 1/4 cup)
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to taste pepper
Cooking Instructions
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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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)
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7
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.
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