Perfectly Moist and Juicy Steamed Chicken Breast

Steps Making Recipes Perfectly Moist and Juicy Steamed Chicken Breast using 6 ingredients and 7 steps

Perfectly Moist and Juicy Steamed Chicken Breast - 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. We're talkin' juicy, tender, flavorful, perfectly baked chicken breasts that you will love. I used the juices from the pan to make a milk gravy.

With these tips you'll grill juicy chicken breasts every time.

First though, can we all admit that it can be a little difficult to grill chicken breast and ensure that it stays juicy, moist and flavorful?

You can cook Perfectly Moist and Juicy Steamed Chicken Breast using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Perfectly Moist and Juicy Steamed Chicken Breast

1. You need 1 large boneless chicken breast.
2. You need 1/2 tsp salt.
3. You need 1 slice fresh ginger (or try a bay leaf and thyme).
4. You need 1 green onion top or 1/4 onion sliced.
5. You need 50 ml white wine, sake, or water (a bit less thatn 1/4 cup).
6. It's to taste pepper.

Perfectly Moist and Juicy Steamed Chicken Breast step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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).
7. 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..

Perfectly Moist and Juicy Steamed Chicken Breast - Perfectly Moist and Juicy Steamed Chicken Breast Recipe by Felice. Great recipe for Perfectly Moist and Juicy Steamed Chicken Breast. Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the meat prevents it from drying out. 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. Thank you and good luck