Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, perfectly moist and juicy steamed chicken breast. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Need some chicken for a salad, or. #howtocookchicken #chicken #chickenbreasts. By butterflying your chicken breasts really thin, you can cook them quickly, and avoid drying them out (over-cooking them).
Perfectly Moist and Juicy Steamed Chicken Breast is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Perfectly Moist and Juicy Steamed Chicken Breast is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have perfectly moist and juicy steamed chicken breast using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Perfectly Moist and Juicy Steamed Chicken Breast:
- Get 1 large boneless chicken breast
- Take 1/2 tsp salt
- Make ready 1 slice fresh ginger (or try a bay leaf and thyme)
- Get 1 green onion top or 1/4 onion sliced
- Prepare 50 ml white wine, sake, or water (a bit less thatn 1/4 cup)
- Get to taste pepper
Chicken breast doesn't have to be tough and dry. Make the juiciest, most moist chicken breast ever with crispy skin guaranteed. Finish in oven for a even cooking and ensuring no dry meat. Rest the chicken to let the juices redistribute itself.
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.
Finish in oven for a even cooking and ensuring no dry meat. Rest the chicken to let the juices redistribute itself. So I took a bite of the perfectly pan seared oven roasted. Keyword: baked chicken breast, juicy chicken breast, roasted chicken breast. My test turned out perfectly delicious, moist, and tender with just enough glaze.
So that is going to wrap this up with this exceptional food perfectly moist and juicy steamed chicken breast recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
