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My steamed chicken is always dry, not moist and juicy like the one they make from the Chinese restaurant' healthy menu. Anybody knows to make moist and juicy steamed chicken? Thanks.
I don't know about steamed, but the crockpot will cook some juicy chicken.
Here lately I have been broiling chicken breasts in the oven. I take a pack of about 3 breasts, slice them lengthwise so they are thinner then marinate them in some Dale's, lemon pepper, onion powder and about a tablespoon of vegetable oil. Then I wrap foil around my baking pan (easy clean-up) put on the chicken and place the oven rack on the topmost setting. Turn on Broil at the High setting and let heat for a few minutes, put in the chicken and broil until it looks done on top - then turn breasts over and broil the other side. This probably takes 12-15 minutes TOTAL. This is REALLY tender and juicy.
I use the crockpot too, and it is so unbelievably juicy. Not only that, but when the chicken is done the meat slides off the bones... you don't waste one ounce of meat! It is fantastic. Could you do that for your recipes??
My steamed chicken is always dry, not moist and juicy like the one they make from the Chinese restaurant' healthy menu. Anybody knows to make moist and juicy steamed chicken? Thanks.
How are you currently steaming it?
The way I make steamed chicken is a little different than most people, I suppose. What I do is put a large pan on the stove (med. heat) and fill it with about 4 cups of water.
Then, I put the chicken breasts into a colander and set the colander inside of the pan with the steaming water. The colander doesn't reach to the bottom of the pan, nor does the water level rise above the bottom of the colander.
Then, I place a lid over the outer pan (which covers the colander too) and allow it to steam for about 45 mins. The chicken turns out very moist.
Also, letting the chicken breasts soak in some salt water for 20 minutes to 1 hr before makes it really tender, juicy and flavorful. (brining) You can also add herbs to the brine. Good stuff!
I looked at some baking soda and meat tenderizer at the market. According to the label, baking soda is a cleaning product, not cooking. So I am a little afraid to use it. Meat tenderizers have way too much salt in them. I tried steaming some white chicken the other day by cutting 3 breasts into small chunks and rubbed them in a touch of olive oil. It came out OK, no way Chinese restaurant tender and juicy, but better than I did before.
I looked at some baking soda and meat tenderizer at the market. According to the label, baking soda is a cleaning product, not cooking. So I am a little afraid to use it. Meat tenderizers have way too much salt in them. I tried steaming some white chicken the other day by cutting 3 breasts into small chunks and rubbed them in a touch of olive oil. It came out OK, no way Chinese restaurant tender and juicy, but better than I did before.
Baking soda has many uses but it IS used in cooking. Check out this site.
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