Steamed chicken fillet. Steamed Chicken Fillet - Delicious Meat for Healthy Eaters

21.08.2019 Egg Dishes

They began to steam for a very long time, realizing how useful and tasty this way of cooking products is. Any meat, including chicken, lends itself perfectly to heat treatment in a double boiler. Hens in a double boiler are very tender and juicy. Such a hen will decorate any festive table and will be highly appreciated by adherents of a healthy diet. Steamed chicken in a double boiler is not difficult to cook and in time it is the same with other cooking methods. However, the effect is completely different, the final dish becomes more tender and juicy, low-fat and healthy.

Dishes from chicken in a double boiler impress with their variety, for example, they cook chicken cutlets in a double boiler, pilaf in a double boiler with chicken, chicken with vegetables in a double boiler, rice with chicken in a double boiler, etc. The tested combination of chicken and potatoes gives rise to a whole series of interesting and tasty dishes, chicken and potatoes in a double boiler always turn out to be tasty, they are cooked more often than other dishes.

For cooking in a double boiler, any part of the chicken carcass is suitable, but the most worthy option is the chicken fillet in a double boiler, it is free of fat, tendons, all kinds of foreign particles, which are usually removed before cooking. Properly organized preparation of meat, spices, successful pickling gives the most delicious chicken in a double boiler. Marinade recipes can be selected to your taste, it is important to give chicken meat additional colors and shades, which saturates the dish and makes it more appetizing.

If you have not previously prepared such an exquisite dish as “chicken in a double boiler”, a photo of the finished product should push you to this step. Served and beautifully decorated chicken in a double boiler, recipes with photos of which you have mastered and implemented in your own kitchen, will be the highlight of any culinary program when hosting guests or at a family dinner.

Chicken for cooking in a double boiler needs to be cut into small pieces. For special tenderness, it is advisable to remove skin, veins, fat and large bones from it;

Chicken prepared in this way should be held in the marinade for several hours;

For an additional taste, onions, carrots, celery and other products with aroma and bright taste should be added to boiling water;

If cuts are made on large pieces of meat, then the heat and heat from the steam will penetrate well and evenly steame the meat;

Chicken marinade is suitable for anyone, but pickling in soy sauce using olive oil, lemon juice, various spices, ginger, garlic, etc. is especially good for it;

Chicken in a double boiler can be cooked open or in foil. In foil, the chicken cooks a little longer than without it. It will take about 40-50 minutes;

If you put your favorite vegetables in the double boiler on the upper tier, you will have a tasty and healthy side dish along with the chicken.

Step-by-step recipes for cooking delicious diet steamed chicken in a slow cooker

2017-10-02 Mila Kochetkova

Rating
recipe

9742

Time
(min)

Serving
(person)

In 100 grams of the finished dish

22 gr

2 gr.

Carbohydrates

1 g

114 kcal.

Option 1: A classic steamed chicken recipe in a slow cooker

Chicken meat is a dietary product, especially for breast fillets. And steaming this meat makes the product even more healthy, therefore it is ideal for diet and baby food. Steaming chicken in a slow cooker is not at all difficult.

Chicken breast fillet - 950 gr.;
A mixture of peppers to taste;
A pinch of coarse salt;
Bay leaf and fresh herbs - for aroma and taste;
Oil to grease the shape of a double boiler.

Rinse the chicken in running water, dry and cut off excess fat, if it is present on the meat, as well as the veins. Salt and season with a mixture of peppers.

Lubricate, literally with one drop, a special form for a multicooker, in which you can cook for a couple.

Put the seasoned fillet in a bowl, gladly spread the bay leaves and herbs.

Pour water into the multicooker bowl, set the mold on top, close the lid, and turn on the “Steam cooking” kitchen appliance mode.

Cook the entire cycle, approximately 40 minutes without opening the appliance lid. If the water in the multicooker boils all, and evaporates, then the device will notify you about this with a sound signal. At the same time, adding water, bay leaf and sprigs of greenery can be removed from the container so that the aroma in the chicken is barely perceptible.

Serving such a dietary dish is with a vegetable salad, not salting it, adding vegetable oil, grain mustard and lemon juice to the dressing.

Option 2: Quick Chicken Steaming in a Multicooker

Steaming a chicken in a quick way is possible only if you follow practical tips and advice on preparing products and using household appliances in the kitchen.

Products you will need:

Packing of chicken - 1 pc.
Soy sauce for quick marinade (and instead of salt) - 2 tbsp. spoons:
A pinch of pepper mixture (freshly ground);
0.5 teaspoon oil to grease the baking dish.

How to steam chicken in a slow cooker

Cut the chicken fillet into thin slices, pepper, and pour in soy sauce. You can add your favorite spices and seasonings to your taste, for example, grated garlic, ginger, hot pepper.

Pour water into the multicooker bowl in advance and set the mode to “Steam cooking”. Let the temperature in the device rise, then the fillet will cook faster.

Lubricate the form with butter, put the slices of fillet, if desired, put the slices of cauliflower side by side, quickly open the lid of the appliance, set the container, and close so that the temperature inside does not drop.

Cook for 10-15 minutes, depending on the thickness of the pieces of meat. It is important not to over-file, otherwise it will turn out dry.

Instead of cauliflower, you can use broccoli, green beans or asparagus, halves of tomatoes or zucchini rings. A quick and simple dish, hearty and low-calorie, will appeal to those who monitor their diet. Steamed chicken in a slow cooker will be juicy and tender.

Option 3: Steamed chicken with mushrooms in a slow cooker

You can cook juicy chicken for a couple in a slow cooker not only in the form of a diet dish, but also quite festive, suitable, for example, for a romantic dinner. Just add interesting ingredients, spices and wine.

Products you will need:

4 chicken breasts;
225 gr. any mushrooms;
A bunch of spinach;
125 gr. hard cheese (which melts well);
1 onion;
Half a glass of white wine;
A slice of butter;
Favorite spices and salt.

How to steam chicken in a slow cooker

Cut onions into very small cubes, and chop the mushrooms.

Grind the spinach and grate the cheese.

Fry onion and mushrooms in oil, add spinach. Warm up a little, and pour in the wine, season with salt and spices to your taste.

Mix the filling with grated cheese; when mixing, the mushrooms and spinach should be chilled.

In chicken breasts make incisions, and stuff meat. So that the filling does not fall out during cooking, cuts can be stabbed with toothpicks.

Now it remains to put the chicken breast in a container for cooking steamed in a slow cooker, and wait for the completion of the operation cycle of the device.
In chicken steamed in a slow cooker, all the taste and vitamins will be preserved. Serve juicy chicken breasts with vegetable salad, or any cereal or vegetable side dish. Do not use a lot of salt when seasoning mushrooms, especially if the cheese is very salty.

Option 4: Steamed chicken drumsticks in a slow cooker with vegetables and oregano

To cook fragrant drumsticks without extra calories with a vegetable garnish will help a slow cooker with the function of steaming.

Products you will need:

10 chicken drumsticks;
2 pinches of oregano;
A pinch of salt and pepper;
6 cloves of garlic;
A pinch of turmeric and sweet paprika;
Any vegetables for a side dish;
A little oil to lubricate the container.

How to steam chicken in a slow cooker

Rinse drumsticks in water and pat dry with paper towels.

Mix the spices in a bowl, add a little oil and rub the lower legs with the mixture. Put in a steaming dish. Salt and lay the vegetables nearby.

Pour water into the multicooker bowl, place a container with chicken and vegetables on top, close the lid and turn on the “Steamer” mode. Cook until the work cycle is overestimated, and immediately serve.

As vegetables, potatoes or carrots, ears of corn, cauliflower and broccoli, zucchini and tomatoes are very suitable.

Option 5: Steamed chicken with rice in a slow cooker

It is not always possible to cook friable rice in a pan or pan, although it seems that the technology is quite simple. But using a slow cooker and steaming function - you can get the perfect crumbly rice and juicy chicken.

Products you will need:

Steamed rice - 2 glasses;
Chicken wings - 900 gr.;
Vegetable oil - 5 ml;
Large table salt - to taste;
Sweet pepper - 2 pcs.;
A little freshly ground pepper and fresh herbs.

How to steam chicken in a slow cooker

To cook steamed chicken in a slow cooker, you need to rinse the chicken wings, dry, generously season with salt and spices, and leave for a short while so that the seasonings soak the meat.

Rinse the steamed rice, pour boiling water and let the rice brew for half an hour.

Lubricate the steaming container with sunflower oil, put the washed rice in it, salt it, and add pieces of meat.

Cook in a slow cooker on the “Steam” mode one cycle, cooking can be extended if rice is not ready.

Serve rice with chicken in the manner of pilaf, on one large dish, be sure to sprinkle with herbs, and spread thin slices of fresh pepper at the edges. Additionally, rice can be sprinkled with sour seasoning “Sumakh”, which is made from dried barberry.

Recently, more and more people adhere to the principles of healthy eating.

Therefore, many refuse to cook meat in a pan, realizing that such meat is not always useful, and sometimes unhealthy.

By steaming the chicken, you will be sure to feed your family delicious and healthy food.

Steamed chicken fillet - basic cooking principles

Many people think that steamed meat is tasteless and uninteresting. But this does not apply to chicken. To make the meat spicy, tasty and aromatic, it is pickled in a variety of sauces.

This method of preparation allows you to save all the minerals and nutrients in the chicken fillet. In addition, steamed chicken contains a minimum of calories.

Steamed chicken fillet is cooked in a slow cooker, a double boiler or an ordinary pan, using a special device.

Meat can be cooked at the same time as a side dish. As a side dish can be vegetables and cereals.

Steamed chicken breast is cooked whole or in slices. The meat is rubbed with spices and salt or marinated in sauce. Marinate chicken fillet for at least half an hour. Then put it in a double boiler capacity and cook for half an hour.

You can put vegetables or cereals down. You get a two-in-one dish.

Recipe 1. Steamed chicken fillet in a slow cooker

Ingredients

chicken fillet;

a pinch of sea salt;

three multi-glasses of drinking water;

a pinch of spices.

Cooking method

1. Defrost chicken and mine. Cut the meat into small pieces. You can cook the whole filet, but in this case we double the steam time.

2. Slices of meat rub on all sides with salt. Grind them with spices. You can use a mixture of spices for chicken, as well as individual aromatic herbs.

3. Pour drinking water into the capacity of the multicooker. From above we set the steaming bowl. Spread chicken in it. We set the device in the “Steaming” mode and cook the meat for 15 minutes.

4. Serve the chicken fillet steamed with any side dish to your taste.

Recipe 2. Steamed Chicken Fillet in Soy Sauce

Ingredients

two large chicken breasts;

fresh or dried greens;

80 ml of soy sauce;

hot red pepper;

75 ml of vegetable oil;

black pepper;

two cloves of garlic;

25 ml of lemon juice.

Cooking method

1. Wash the chicken breasts thoroughly and pat dry with napkins. Cut them in half lengthwise.

2. In a deep bowl, mix vegetable oil with soy sauce. Squeeze lemon juice into this mixture and squeeze the garlic. Season everything with herbs and spices. Mix well.

3. Put the chicken fillet in this mixture and mix. Marinate the meat for about an hour.

4. Put the chicken on a wire rack and cook for half an hour. Cut the finished fillet into long slices and serve with a side dish of vegetables.

Recipe 3. Steamed chicken fillet with lemon

Ingredients

two chicken breasts;

fresh greens;

corn starch - 25 ml;

rice vinegar - 50 ml;

a pinch of white pepper;

soy sauce - 25 ml;

vegetable oil - 75 ml;

soy sauce - 25 ml;

sesame oil - 25 ml;

oyster sauce - 50 ml;

sugar - 30 g;

two pinches of sea salt.

Cooking method

1. Wash the chicken breasts under the tap. Dip them in napkins and cut into pieces.

2. Rinse and wipe the lemon. Cut off the zest with a sharp knife.

3. Combine soy and oyster sauce. Add vinegar, vegetable and sesame oil, sugar, white pepper, salt and starch to the mixture. Mix well and add the zest. Squeeze the juice from the lemon here. Stir again.

4. Pour the chicken fillet with the resulting marinade and leave the meat for half an hour. Make the foil look like a bowl. Put marinated chicken fillet in it and place in a double boiler for a quarter of an hour. Gently mix and remove the lemon zest.

5. Serve with rice or vegetable garnish.

Recipe 4. Steamed chicken fillet with potatoes and sage oil

Ingredients

one chicken breast;

sprigs of sage;

potato - half a kilogram;

butter - 60 g;

spices for chicken.

Cooking method

1. Wash the chicken breast, if there is skin, cut it off. Cut the meat into layers and lightly beat. Season with salt and season. Leave the chicken for half an hour to soak in the aromas of spices.

2. Put the meat in a double boiler and cook it for half an hour. Transfer the chicken to a plate.

3. Melt butter over low heat. From the branches of sage, tear off the leaves and put in oil. Stew him until the leaves of sage become crispy. Then strain the oil.

4. Peel the potatoes, wash and steam as a whole.

5. On each plate, put a little potato, mash it slightly with a fork and pour fragrant sage oil and salt. Lay chicken next to it and serve.

Recipe 5. Steamed chicken fillet with vegetables and cheese in a slow cooker

Ingredients

a pound of chicken breasts;

a bunch of fresh herbs;

two tomatoes;

bulb;

50 g of hard cheese;

50 ml of soy sauce;

freshly ground black pepper.

Cooking method

1. Wash the chicken breast, lightly dry it with a paper towel and cut across the fibers in small pieces.

2. We do not add chicken, as we use soy sauce. Pepper the meat, put it in a deep bowl and pour soy sauce. Pickle the chicken for half an hour

3. Peel the onion from the husk and cut into circles. Put the onions in a steaming bowl. Sprinkle it with chopped herbs on top. The next layer evenly spread the marinated chicken fillet in a row.

4. Cut the tomatoes into slices and lay one on each piece of chicken. On top, cover with cheese plates.

5. Pour boiled water into the multicooker bowl. In a bowl we establish a container with meat. Close the lid of the device. We turn on the slow cooker in the “Steaming” mode and cook the meat for forty minutes. Serve the steamed chicken with a side dish or a salad of vegetables.

Recipe 6. Steamed chicken with potatoes in a slow cooker

Ingredients

eight potato tubers;

two pinches of freshly ground pepper;

half a kilogram of chicken;

sea \u200b\u200bsalt;

5 g of turmeric.

Cooking method

1. Thoroughly rinse the potato tubers. We clean them from the peel, wash them again and put them in the multicooker bowl. Pour potatoes with water so that it completely covers the vegetable.

2. Place a steaming container on top of the bowl. Pour spices into a plate and mix.

3. Chicken breasts are washed and dried with napkins. Cut the meat into slices one and a half centimeters thick. Roll each piece in spices and shake hands. We spread the chicken meat in a container. Close the lid of the multicooker tightly. We turn it on in the “Steam cooking” mode. Cook the meat for half an hour.

4. After the beep, open the lid, cool slightly and remove the meat container. We get the boiled potatoes. Serve the dish with vegetable salad.

Recipe 7. Steamed chicken fillet with broccoli

Ingredients

two chicken breasts;

common salt;

250 g sour cream;

freshly ground pepper;

four cloves of garlic;

150 g Mozzarella cheese;

broccoli inflorescences;

toothpicks.

Cooking method

1. Wash the chicken fillet, cut the films and excess fat. Dip the meat with a napkin. Cut the breast along, without cutting to the end, so that it looks like a pocket.

2. Finely grate the mozzarella. Rinse the broccoli, dry and chop finely, cutting off the coarse parts.

3. Breast slightly. Put broccoli and grated cheese in a pocket. Fasten the hole with toothpicks. Pepper and salt the meat on top. Peel the garlic cloves and squeeze them directly onto the chicken using a garlic squeezer. Place the chicken in a steaming container.

4. Pour water into the multicooker bowl, place a chicken container on top and close the unit lid tightly. Turn on Steaming or Stewing. Cook the chicken fillet for an hour and a half. Take out the prepared meat, cut it into slices and serve with a side dish or vegetable salad.

Recipe 8. Steamed chicken fillet with vegetables

Ingredients

two large chicken breasts;

two chicken thighs;

fresh greens of dill;

black pepper;

a pound of champignons;

75 ml of dry white wine;

six potato tubers;

bulb;

half a pack of butter;

50 g of green onions.

Cooking method

1. Pour chicken thighs with boiled water and put on medium heat. When the broth begins to boil, remove the foam. Cook until the meat is cooked.

2. Clean the mushrooms. Cut half large enough. Cut peeled potato tubers into layers. Rinse green onions and chop coarsely. Tear part of the dill with your hands.

3. Chop the onion and the other half of the mushrooms. Put them in a pan with melted butter and fry, pepper and salt.

4. Separate the meat from the bones of the thighs, finely chop it and put in a pan to the mushrooms. Add mayonnaise and mix.

5. Salt the chicken fillet, make an incision along and stuff the breasts with minced meat. Fasten the ends of the hole with wooden skewers or toothpicks.

6. Melt one and a half tablespoons of butter. Cover the lower tier of the double boiler with foil. Lay on it layers of potato, dill, coarsely chopped mushrooms, green onions. Lightly salt each layer. Top all with melted butter.

7. On the second tier of the double boiler, put the stuffed chicken fillet, chop with seasonings and sprinkle with melted butter. Turn on the double boiler for 35 minutes.

8. Melt the remaining butter and pass the flour into it until golden brown, then gently pour the broth, stirring constantly, pepper. Pour in the wine and simmer everything over low heat for five minutes. Add chopped dill at the end.

9. Cut the finished fillet into slices. Put a side dish on a plate, put a few slices of fillet on top and pour the sauce over everything.

To make the steamed chicken fillet flavorful, add lemon juice or zest, soy sauce, various spices and aromatic herbs to the marinade.

You can use chicken fillet for salads, snacks or sandwiches.

If you don’t have skewers or toothpicks to fasten the edges of the stuffed fillet, you can wrap the meat with foil.

Garlic is added to the steamed chicken fillet for a couple. Squeeze it directly onto the meat before cooking.

If not all, then very many people like chicken, because what can be even simpler and more convenient to prepare than chicken fillet. We decided to devote this article to cooking steamed dishes. Steamed chicken fillet is not only low in calories, but also has a delicate taste.

How to cook steamed chicken in a slow cooker?

A multicooker is such a multifunctional device that it can completely replace separately selected kitchen devices, for example, a double boiler.

Ingredients:

chicken fillet - 1 pc.;
fresh rosemary - 1 sprig;
salt, pepper - to taste;
olive oil - 1 tbsp. a spoon.

Cooking

We cut the chicken fillet from the remaining fat, if any, wash and dry. We put rosemary in a mortar and fill it with salt, the latter will act as an abrasive. Grind rosemary with salt and fill everything with olive oil. Put the dried chicken fillet on a sheet of foil and fill it with aromatic oil. We wrap the chicken with foil, avoiding the appearance of tears, otherwise the juice will flow out of the meat during cooking.

Pour water into the slow cooker to the lower risks, install a steaming basket on top and put our chicken in it. We cook the dish for half an hour in the "Steaming" mode.

In parallel with chicken, you can cook steamed vegetables using the same technique. steamed with vegetables will be the most useful, fast and delicious dish of the day.

Steamed Chicken Fillet Recipe

Ingredients:

chicken fillet - 2 pcs.;
mushrooms - 50 g;
shallots - 2 pcs.;
garlic - 1 clove;
chili pepper - 1 pc.;
parsley - 1 teaspoon;
bacon - 3-4 strips;
vegetable oil - 4 tsp;
watercress - a handful;
balsamic syrup.

Cooking

Mushrooms are cleaned and cut into thin slices, we do the same with onions and chili peppers. Peel and chop the garlic. My parsley and also finely chopped. Cut the bacon into strips and fry for about 1 minute, then send onions, mushrooms, chili and garlic, continue cooking for a couple of minutes, sprinkle with parsley, season with salt and pepper to taste, let cool.

We cut the chicken fillet in half, but not to the end, but so that we get a book. We spread the stuffing on the meat and wrap it tightly with a film. We begin to slowly roll the chicken in the film so that in the end we get a sausage.

In a saucepan we heat the water, on top we place the steaming basket and cook the dish for a couple of 30 minutes. Halve and serve with balsamic glaze and salad.

In today's days, more and more you can meet people who follow the rules of proper nutrition, or at least cooking. So, already many refuse to fry in a pan, realizing that overcooked oil is not entirely useful, and sometimes even dangerous to health. For example, fried meatballs, steamed meatballs are preferred.

Today I want to offer you a tasty and healthy recipe - steamed filet in a slow cooker. After all, dishes that are steamed are the key to what you will taste and feed your relatives with healthy food.

Many people have the wrong opinion that steamed food is something tasteless and, more simply, absolutely nothing. Steamed chicken breast is completely different. For piquancy, the fillet will be marinated in soy sauce, and you will no longer need to add salt. Also, a fillet with tomatoes will give juiciness to this dish, but in the end the breast with cheese turns out so tender that you want to cook it again.

Steamed fillet in a slow cooker is remarkable in that it is with this type of preparation that all the useful properties of this type of meat necessary for the body are preserved. If you count calories, then clean, without the addition of other products, the fillet for a couple approximately contains 113 kcal per 100 grams of product. Agree, this is a figure pleasing to the soul. Proteins, g: 23.6; fats, g: 1.9; carbohydrates, g: 0.0. If you steam the fillet with tomato and cheese, these figures may have other indicators depending on the fat content of the cheese. That is why many nutritionists, doctors or athletes believe that steamed breasts are an ideal product.

And of course, you can cook the steamed fillet in a slow cooker, for a change, with vegetables or your favorite spices. For example, as the proposed fillet with tomatoes. This steamed recipe is for multicookers, but of course you can prepare the fillet with tomato and cheese in any convenient way for you, whether it be a double boiler or a construction from a pot and colander. In any case, steamed chicken breasts will turn out to be a delicious dish that will fill you with strength, vitamins and minerals. Fillet with tomato and cheese is perfect for everyday or holiday table.

Ingredients for the dish “Steamed chicken fillet in a slow cooker with cheese and vegetables”:

- chicken breast - 500 gr.;
- tomato - 2 pcs.;
- hard cheese - 50 gr.;
- salt, ground black pepper - to taste;
- soy sauce - 2 tbsp .;
- onions - 1 pc.;
- greens - 1 bunch (to taste).

How to cook steamed chicken in a slow cooker:

Wash the chicken breast, lightly dry with a paper towel and cut across the fibers into small strips.

You don’t need to salt, soy sauce will give the meat its salty taste. Pepper the chicken breast, add soy sauce and leave to marinate for 30 minutes.

Coarsely chop onions, put in a steaming dish.

Spread chopped greens in any shape on top.

On the greens, lay the pickled chicken fillet.

On top of each piece of meat put a slice of tomato.

Put the cheese plates in the last layer.

Pour some water into the multicooker bowl and set the cooking mold, close the lid. Install the program “Steam” in the slow cooker (I have Dex dmc-60) and cook the fillet with tomato and cheese for 40 minutes. After the sound signal sounds at the end of the preparation of the fillet with cheese, you can serve to the table.