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

Chicken dishes in a double boiler amaze with their variety, for example, they cook chicken cutlets in a double boiler, pilaf with chicken in a double boiler, chicken with vegetables in a double boiler, rice with chicken in a double boiler, etc. The tried and tested combination of chicken and potatoes gives rise to a number of interesting and tasty dishes, chicken with potatoes in a double boiler always turns out delicious, it is cooked more often than other dishes.

Any part of a chicken carcass is suitable for cooking in a double boiler, but the most worthy option is chicken fillet in a double boiler, it is devoid of fat, tendons, any foreign particles, which are usually removed before cooking. Properly organized preparation of meat, spices, successful marinating results in the most delicious chicken in a double boiler. Marinade recipes can be selected to your liking, 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 cooked 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, the recipes from the photo of which you mastered and implemented in your own kitchen, will be the highlight of any culinary program when receiving guests or at a family dinner.

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

The chicken prepared in this way must be kept in the marinade for several hours;

For additional taste, add onions, carrots, celery and other products with aroma and bright taste 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 steam the meat;

Any marinade for chicken is suitable, but marinating 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. The chicken takes a little longer to cook in foil than without it. It will take about 40-50 minutes;

If you put your favorite vegetables in the steamer on the top tier, you will get a tasty and healthy side dish along with the chicken.

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

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

22 gr.

2 gr.

Carbohydrates

114 kcal

Option 1: The 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 healthier, therefore it is ideal for dietary and baby food. Steaming chicken in a slow cooker is not difficult at all.

• 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 steamer mold.

Rinse the chicken fillet in running water, dry and cut off excess fat, if present on the meat, as well as the veins. Season with salt and pepper mixture.

Lubricate, with just one drop, a special multicooker dish, in which you can steam.

Place the seasoned fillet in a bowl, and lay out 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” mode of the kitchen appliance.

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

Serve such a dietary dish with a vegetable salad, without adding it, adding vegetable oil, grain mustard and lemon juice to the dressing.

Option 2: Steaming chicken quickly in a slow cooker

Steam chicken in a quick way - perhaps only if you follow the practical advice and recommendations for preparing food and using household appliances in the kitchen.

Products you need:

• Chicken fillet packaging - 1 pc.
• Soy sauce for a quick marinade (and instead of salt) - 2 tbsp. spoons:
• Pinch of pepper mix (freshly chopped)
• 0.5 teaspoon oil for greasing a baking dish.

How to steam chicken in a slow cooker

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

Pour water into the multicooker bowl in advance and set the "Steam cooking" mode. Let the temperature rise in the appliance, then the fillets will cook faster.

Grease the dish with butter, put the fillet pieces, if you wish, you can put the cauliflower pieces 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 meat pieces. It is important not to overexpose the fillet, otherwise it will turn out dry.

Instead of cauliflower, you can use broccoli, green beans or asparagus, tomato halves, or zucchini rings. A quick and simple dish, filling and low in calories, it will appeal to those who are watching 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 a juicy steamed chicken in a slow cooker not only as a dietary meal, but also as a completely festive one, suitable, for example, for a romantic dinner. It is enough to add interesting ingredients, spices and wine.

Products you 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 piece of butter;
• Favorite spices and salt.

How to steam chicken in a slow cooker

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

Chop the spinach and finely grate the cheese.

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

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

Make cuts in the chicken breasts and stuff the meat. To prevent the filling from falling out during cooking, the cuts can be stabbed with toothpicks.

Now it remains to put the chicken breast into a container for steaming food in a multicooker, and wait until the end of the cycle of the appliance.
Steamed chicken in a slow cooker will retain all the taste and vitamins. Serve juicy chicken breasts with a vegetable salad, or any cereal or vegetable side dish. Don't 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

A multicooker with a steaming function will help to cook fragrant drumsticks without extra calories with a vegetable side dish.

Products you 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 the legs in water, dry with paper towels.

Mix the spices in a bowl, add a little oil and rub the shins with the resulting mixture. Place in a steaming dish. Salt the vegetables and lay them side by side.

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 cycle is overestimated, and serve immediately.

Potatoes or carrots, corn cobs, cauliflower and broccoli, zucchini and tomatoes are very good vegetables.

Option 5: Chicken with steamed rice in a slow cooker

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

Products you need:

• Parboiled rice - 2 cups;
• Chicken wings - 900 gr.;
• Vegetable oil - 5 ml;
• Coarse table salt - to taste;
• Sweet peppers - 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, season generously with salt and spices, and leave for a while so that the seasonings saturate the meat.

Rinse the parboiled rice, pour over boiling water and let the rice steep for half an hour.

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

Cook in a slow cooker on the "Steam" mode for one cycle, cooking can be extended if the 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 around the edges. Additionally, rice can be sprinkled with the 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 healthy, and sometimes even harmful to health.

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

Steamed chicken fillet - the basic principles of cooking

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

It is this cooking method that allows you to preserve all the minerals and nutrients in the chicken fillet. In addition, steamed chicken is low in calories.

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

The meat can be cooked at the same time as the side dish. Vegetables and cereals can be used as a side dish.

Steamed chicken breast is cooked whole or in pieces. The meat is rubbed with spices and salt or marinated in a sauce. Chicken fillet is marinated for at least half an hour. Then they put it in the container of a double boiler 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 fillet and wash. Cut the meat into small pieces. You can cook the whole fillet, but in this case we double the steaming time.

2. Rub the pieces of meat on all sides with salt. We crush them with spices. You can use the chicken spice mix or the individual herbs.

3. Pour drinking water into the multicooker container. Place the steam bowl on top. Put the chicken fillet in it. We set the device to the “Steam cooking” mode and cook the meat for 15 minutes.

4. Serve steamed chicken fillet with any side dish of your choice.

Recipe 2. Steamed chicken fillet in soy sauce

Ingredients

two large chicken breasts;

fresh or dried herbs;

80 ml soy sauce;

red hot pepper;

75 ml of vegetable oil;

black pepper;

two cloves of garlic;

25 ml lemon juice.

Cooking method

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

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

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

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

Recipe 3. Steamed chicken fillet with lemon

Ingredients

two chicken breasts;

fresh herbs;

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. Rinse the chicken breasts under the tap. Dip them in napkins and cut into slices.

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

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

4. Pour the chicken fillet with the resulting marinade and leave the meat for half an hour. Make a kind of "bowl" out of the foil. Put the marinated chicken fillet in it and place in a double boiler for a quarter of an hour. Stir gently and remove the lemon zest.

5. Serve with a rice or vegetable side dish.

Recipe 4. Steamed chicken fillet with potatoes and sage oil

Ingredients

one chicken breast;

sage sprigs;

potatoes - half a kilogram;

butter - 60 g;

spices for chicken.

Cooking method

1. Wash the chicken breast, if there is skin, cut it off. Slice the meat into slices and beat lightly. Season with salt and spices. Leave the chicken for half an hour to soak in the spice flavors.

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

3. Melt the butter over low heat. Tear off the leaves from the sage sprigs and put them in the oil. Simmer until the sage leaves are crispy. Then strain the oil.

4. Peel the potatoes, wash and steam them whole.

5. Place some potatoes on each plate, mash them lightly with a fork and sprinkle with aromatic sage oil and salt. Place the chicken fillet next to it and serve.

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

Ingredients

half a kilogram of chicken breasts;

a bunch of fresh herbs;

two tomatoes;

bulb;

50 g of hard cheese;

50 ml soy sauce;

freshly ground black pepper.

Cooking method

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

2. Do not salt the chicken, as we use soy sauce. Pepper the meat, put it in a deep bowl and fill it with soy sauce. Marinate the chicken for half an hour

3. Peel the onion and cut into circles. Place the onion in a steaming container. Sprinkle it on top with chopped herbs. With the next layer, evenly lay out the marinated chicken fillet in one row.

4. Cut the tomatoes into slices and spread one for each piece of chicken. Cover everything with cheese plates.

5. Pour boiled water into the multicooker bowl. Place a container with meat in the bowl. We close the lid of the device. We turn on the multicooker in the “Steam cooking” mode and cook the meat for forty minutes. Serve steamed chicken fillet with a side dish or vegetable salad.

Recipe 6. Steamed chicken fillet with potatoes in a slow cooker

Ingredients

eight potato tubers;

two pinches of freshly ground pepper;

half a kilo of chicken fillet;

sea ​​salt;

5 g turmeric.

Cooking method

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

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

3. Wash the chicken breasts and dry them with napkins. Cut the meat into pieces one and a half centimeters thick. Roll each piece in spices and knead with your hands. Put the chicken meat in a container. Close the lid of the multicooker tightly. We turn it on in the "Steam cooking" mode. Cooking meat for half an hour.

4. After the sound signal, open the lid, cool slightly and take out the container with meat. We take out the boiled potatoes. Serve the dish with vegetable salad.

Recipe 7. Steamed chicken fillet with broccoli

Ingredients

two chicken breasts;

table salt;

250 g sour cream;

freshly ground pepper;

four cloves of garlic;

150 g Mozzarella cheese;

inflorescences of broccoli;

toothpicks.

Cooking method

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

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

3. Lightly beat the breasts. Place broccoli and grated cheese in the pocket. Fasten the hole with toothpicks. Pepper and salt the meat on top. Peel the chives and squeeze them directly onto the chicken using a garlic press. Place the chicken fillet in a steaming container.

4. Pour water into the multicooker bowl, place a container with chicken on top and close the lid of the unit tightly. Switch on the "Steam cooking" or "Braising" mode. Cook chicken fillet for an hour and a half. Remove cooked meat, cut into chunks 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 dill;

black pepper;

half a kilo of champignons;

75 ml of dry white wine;

six potato tubers;

bulb;

half a pack of butter;

50 g green onions.

Cooking method

1. Pour chicken thighs with boiled water and put on medium heat. When the broth starts to boil, skim off the foam. Cook until the meat is tender.

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

3. Finely chop the onion and the other half of the mushrooms. Place them in a skillet with melted butter and sauté with pepper and salt.

4. Separate the meat from the bones of the thighs, chop it finely and place in the pan with the mushrooms. Add mayonnaise and stir.

5. Salt the chicken fillet, make a cut along the length and stuff the breasts with minced mushroom. 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 steamer with foil. Layer on it potatoes, dill greens, coarsely chopped mushrooms, green onions. Lightly salt each layer. Top everything with melted butter.

7. Place the stuffed chicken fillet on the second tier of the double boiler, grind with seasonings and sprinkle with melted butter. Turn on the steamer for 35 minutes.

8. Melt the remaining butter and sauté the flour in it until golden brown, then gently pour in the broth, stirring constantly, and 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 the side dish on a plate, put a few fillet slices on top and pour the sauce over everything.

In order for the steamed chicken fillet to turn out fragrant, lemon juice or zest, soy sauce, various spices and aromatic herbs are added to the marinade.

Chicken fillet can be used for making salads, snacks or sandwiches.

If you don't have skewers or toothpicks to hold the edges of the stuffed fillet together, you can wrap the meat in foil.

Garlic will add spice to the steamed chicken fillet. Squeeze it directly onto the meat before cooking.

Chicken is loved, if not by everyone, then by many, because what could be even simpler and more convenient to prepare, if not chicken fillet. We decided to devote this article to steam cooking. Steamed chicken fillet is distinguished not only by its low calorie content, but also by its delicate taste.

How to steam chicken fillet in a slow cooker?

The multicooker is such a multifunctional device that it can easily 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 spoon.

Preparation

Cut the chicken fillet from the remaining fat, if any, rinse and dry. Put rosemary in a mortar and fill it with salt, the latter will act as an abrasive. Grind the rosemary and salt and fill it 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 tears, otherwise the juice will flow out of the meat during cooking.

Pour water into the multicooker to the bottom risk, set the basket for steaming on top and put our chicken in it. We cook the dish for half an hour in the "Steam cooking" mode.

In parallel with chicken, you can also steam vegetables using a similar technique. steamed with vegetables will become the healthiest, fastest and most delicious dish of the day.

Steamed Stuffed Chicken Fillet Recipe

Ingredients:

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

Preparation

Peel the mushrooms and cut them into thin slices, do the same with onions and chili peppers. Peel and grind the garlic. My parsley and also finely chop. 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 everything with parsley, season with salt and pepper to taste, let cool.

Cut the chicken fillet in half, but not completely, but so that it turns out to be a book. We spread the filling on the meat and wrap it tightly with foil. We begin to slowly roll the chicken in the film so that in the end we get a sausage.

Heat the water in a saucepan, place the steaming basket on top and cook the dish for a couple of 30 minutes. Cut in half and serve with balsamic glaze and salad.

Nowadays, more and more people can be found who follow the norms of proper nutrition, or at least cooking. So, many already refuse to fry in a pan, realizing that overcooked oil is not entirely healthy, and sometimes even dangerous to health. For example, steamed cutlets are preferred to fried cutlets.

Today I want to offer you a delicious and healthy recipe - steamed fillet in a slow cooker. After all, steamed dishes are a guarantee that you will taste and feed your family with healthy food.

Many have the wrong opinion that steamed food is something tasteless and, in other words, absolutely nothing. Steamed chicken breast is not at all like that. For piquancy, the fillet will be marinated in soy sauce, and you will no longer need to add salt. Also fillet with tomatoes will give this dish juiciness, but in the end, the breast with cheese turns out to be so tender that you will want to cook it again.

Fillet in a multicooker for a couple 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 a clean, without adding other products, steamed fillet approximately contains 113 kcal per 100 grams of product. Agree, this is a soul-pleasing figure. Proteins, g: 23.6; fats, g: 1.9; carbohydrates, g: 0.0. If steamed fillets with tomato and cheese, these numbers may differ depending on the fat content of the cheese. This is why many nutritionists, doctors or athletes believe that steamed breasts are the ideal product.

And of course, you can steam the fillet in a slow cooker, for a change, with vegetables or your favorite spices. For example, as the proposed fillet with tomatoes. This steaming recipe is for multicooker, but of course you can cook tomato and cheese fillets any way you like, be it a double boiler or a pan and colander design. In any case, steamed chicken breast 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 a casual or festive table.

Ingredients for the dish "Steamed chicken fillet in a multicooker with cheese and vegetables":

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

How to steam chicken fillet in a multicooker:

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

You do not need to salt, soy sauce will give the meat its salty taste. Season the chicken breast, add soy sauce and marinate for 30 minutes.

Coarsely chop the onions and place them in a steaming dish.

Spread the chopped greens on top in any shape.

Place the marinated chicken fillet on top of the greens.

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

Put the cheese slices in the last layer.

Pour some water into the multicooker bowl and set the cooking dish, close the lid. Set the Steam program in a multicooker (I have Dex dmc-60) and cook fillet with tomato and cheese for 40 minutes. After the sound signal sounds about the end of cooking, fillet with cheese can be served.

Steamed breasts prepared according to this recipe will be very tender, juicy and flavorful.

Serve hot fillet with tomato and cheese with your favorite side dish or vegetable salad. Bon Appetit!

The recipe "Chicken fillet in a slow cooker steamed with cheese and vegetables" was prepared by Nadezhda