Steamed Chicken Breast. Perfectly Moist and Juicy Steamed Chicken Breast Felice Ohio, United States Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the meat prevents it from drying out. Rinse chicken and place in a pot fitted with a steamer basket over water. To steam the chicken with its own moisture, wrap the breasts individually in aluminum foil, dressing each with olive oil, lime juice, salt and chopped vegetables such as zucchini and sweet peppers.

Place each chicken breast half on its own piece of foil, in the center. Drizzle each piece of chicken evenly with the wine, sprinkle with the salt and then rub with the grated ginger. While it is possible to steam food in the microwave, the best way to make steamed chicken breast (or any kind of chicken) is in the oven. You can have Steamed Chicken Breast using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Steamed Chicken Breast

Prepare 1 of chicken breast.
Prepare 1 tablespoon of cooking sake.
Prepare 1 tablespoon of sugar.
Prepare of ・ A pinch of salt.
It's of ・ A dash of pepper.

Place each chicken breast on a square of aluminum foil and season with salt and pepper. Fold the ends of the foil to create a pocket and seal tightly. Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity. Place the chicken upward to drain the gravy away in the cavity.

Steamed Chicken Breast step by step

Remove skin from the chicken..
Put the seasonings and chicken into a heat-resistant plastic bag, and marinate overnight..
Boil water in a pot. When it starts boiling, put the bag into the pot and cook for about 15 minutes..
Turn off the heat and let the meat cool down inside the pot..

Season with salt and pepper to taste and squeeze the juice of half of a lime on each chicken breast. In a small saucepan, add the chicken broth and wine, bring to a boil. Fold up ends of foil to create a pocket, seal ends tightly, leaving the top open. The marinade for the steamed chicken is made up with the oyster sauce, light soy sauce, sesame oil, Chinese rice wine, and ginger. The first three are quite standard for marinating, but ginger is particularly suitable for marinating chicken and beef.