Steam dishes are considered dietary.
In principle, it is, although such a technology is quite suitable for everyday diet.
Use a slow cooker and our recipes to save some time and, perhaps, steamed chicken dishes will become quite ordinary for you.
Steamed chicken breast in a slow cooker - general principles of preparation
• For steaming, it is recommended to take a chilled breast. Frozen meat, as a rule, turns out to be a little dry, when thawing from its fibers, most of the "meat juice" leaves, ensuring the juiciness of the prepared dish.
• To achieve maximum juiciness, chicken is cooked whole on the bone and is not skinned from it. The fillet must be marinated and before being placed in the steam bowl, tightly packed in foil. Often, chicken is generously greased with specially prepared sauce.
• Also, the breast or its steamed fillet is prepared with vegetables, which are also laid out in the bowl of the steam container to the breast. Often they are interbedded with pieces of chicken or stuffed with sautéed vegetables.
• There are many recipes for steaming chicken breast in a slow cooker with side dishes. Usually they are cooked in parallel with meat in a cooking bowl. Such a side dish can be both boiled cereals, and stewed or boiled vegetables.
Juicy steamed chicken breast in a slow cooker with zucchini
Ingredients:
• 800 gr. chicken breast (on the bone);
• two tablespoons of concentrated soy sauce (dark);
• half a teaspoon "Seasonings for poultry";
• two medium-sized young vegetable marrows (any other vegetables are possible).
Cooking method:
1. Rinse the chicken thoroughly under water, wipe dry with a disposable towel. Do not remove the skin and bone.
2. Grate the meat well with "Seasonings", and transfer to a bowl. Pour in soy sauce, close tightly and refrigerate for at least 40 minutes. Seasoning and soy sauce contain a sufficient amount of salt, so it is not necessary to add meat in addition.
3. While the semi-finished product is pickled, it is advisable to get it several times and coat well with the marinade on all sides.
4. Wrap the marinated chicken tightly in baking foil and place in the steam bowl of the multicooker.
5. Pour one and a half liters of non-hot water into the cooking bowl and place the steam container on top. Launch the Steaming program for forty minutes.
6. Wash the zucchini, remove the edges with a knife. Cut into narrow rings and place around the foil-wrapped breast 10 minutes before the end of the program.
7. When the timer stops, carefully remove the meat and remove the foil. Once it has cooled slightly, cut into large slices and serve steamed zucchini.
Steamed chicken breasts in a slow cooker stuffed with mushrooms
Ingredients:
• two large chicken breasts;
• a small onion;
• 160 gr. fresh mushrooms;
• white vermouth (dry) - 1/4 cup;
• a small piece of creamy unsalted butter;
• vegetable oil - 15 gr.;
• 70 gr. cheese "Russian";
• spinach - a small bunch.
Cooking method:
1. In small pieces, chop the peeled onion and washed fresh mushrooms. Cut spinach leaves washed and dried from water into thin, medium-sized strips.
2. Put butter in a bowl, and then add vegetable oil to it. After starting the "Frying" mode or, if desired, "Baking", spasser the onion in a mixture of oils for three minutes.
3. Then add fresh mushrooms, mix and continue cooking for another three minutes.
4. Then pour the wine into the bowl, add the strips of spinach and cook until they soften.
5. Transfer the future stuffing to a bowl and set aside to cool completely.
6. Remove the skin from the chicken, carefully separate the fillet from the bone with a knife. Rinse the meat under the tap and wipe thoroughly.
7. From the side of the thickened edge of the fillet, without cutting the sides, make one deep, even cut.
8. Put in the formed "pockets" mushroom stuffing and a small block of cheese.
9. Tightly wrap each stuffed fillet with foil and place in a steam container.
10. Fill the cooking cup with a liter of water, insert the steam bowl with the breasts and turn on the slow cooker for 20 minutes.
11. As a side dish, boiled rice, buckwheat or lentils are great.
Steamed chicken breast in a slow cooker, under cheese with tomatoes
Ingredients:
• a pound of thawed fillet;
• two tomatoes;
• 80 gr. hard mild cheese;
• 40 ml of light soy sauce;
• head of a bitter onion;
• a small bunch of greenery.
Cooking method:
1. Wash the fillet and cut into narrow slices across the fibers.
2. Transfer the pieces of chicken into an enameled or glass bowl.
3. Pepper meat to your taste, add non-concentrated soy sauce. After stirring, put for marinating for half an hour in the cold.
4. Cut the cheese into the thinnest plates possible, chop the onion into half rings, and chop the greens with a heavy knife. Cut the tomatoes into small slices.
5. The onions are placed first in the steam container. On top of it is greens, and then pieces of chicken.
6. For each piece of meat, put a slice of tomato and cover everything with slices of hard cheese.
7. Place a container of meat on the cooking cup, into which one and a half liters of running water is pre-poured.
8. Cook chicken with tomatoes for 40 minutes.
9. Serve the dish with fresh vegetables or a side dish.
Steamed pieces of chicken breast in a slow cooker with stewed vegetables
Ingredients:
• large chicken fillet - 600 gr. (preferably in one piece);
• one tomato;
• a small pack of thick sour cream;
• small onion head;
• four potatoes;
• one pepper of yellow sweet pepper;
• 200 gr. beans (leguminous);
• a small carrot;
• fresh herbs to taste;
• white cabbage - 250 gr.
Cooking method:
1. Peel the carrots and potatoes with a peeler, peel the onion. Cut the “tail” of the peppercorn, take out the seed core and cut in half.
2. Cut cabbage, potatoes, carrots, onions and pulp of pepper into medium-sized cubes and transfer to a cooking bowl. Put green beans in vegetables, mix. Be sure to cut excessively long pods.
3. Add a spoonful of vegetable oil, pour a glass of water. Pepper to your taste, slightly salt, mix.
4. Be sure to moisten the steam grid of the multicooker with butter and put poultry meat cut into portioned pieces into it. Mix sour cream with ground pepper and salt. Spread the chicken mixture.
5. On top of the meat, place the rings of tomatoes, and on them thin plates of cheese.
6. Install the steam grid in the multicooker, close the lid and turn on the “Pilaf” cooking option.
Steamed chicken breast in a slow cooker with a side dish of boiled rice
Ingredients:
• chicken - 4 fillets;
• two glasses of steamed white rice;
• a third of a teaspoon of pepper crushed in a mortar;
• two tablespoons of soy (necessarily dark) sauce;
• large clove of garlic.
Cooking method:
1. Rinse the poultry meat well under running water, remove excess pieces of fat and film with a knife.
2. Add ground pepper to soy sauce, press garlic in a press. Mix well, pour the whole marinated fillet into the bowl with the prepared marinade. Leave for half an hour to marinate warm.
3. To make the rice crisp, rinse the cereal thoroughly with cold water and decant the remaining liquid.
4. Then transfer it to the cooking cup and fill it with four glasses of water. Add a pinch - another salt and mix well.
5. Place the steam container on the bowl and put the marinated meat dried in it.
6. Close the lid, set the mode to "Pilaf" and start the timer for forty minutes.
A simple steamed chicken breast recipe in a slow cooker
Ingredients:
• 1 kg of chicken, not ice cream;
• young dill;
• three branches of purple basil (fresh);
• ground thyme - 1 tsp;
• soy, only light, sauce - 40 ml.
Cooking method:
1. Thoroughly rinse the branches of dill without stems and leaves of basil with a large volume of cold water and lay them on a linen towel.
2. Rinse the chicken and cut off the remaining chicken fat.
3. Grind the dried herbs with a knife, mix it with ground thyme.
4. Put the breasts in a bowl, add chopped greens to them, pour evenly with soy sauce and mix well.
5. Cover the bowl and place the meat in the refrigerator for an hour. You can leave the room for half an hour.
6. Pour one liter of water into the slow cooker and install the steam bowl. Gently lay the chicken breasts in it. Spread the marinade and greens remaining in the bowl evenly over the chicken.
7. Cook the meat under a closed lid in steam mode for a quarter of an hour.
Steamed chicken breast in a slow cooker - cooking tricks and useful tips
• If you took not frozen, but frozen breasts - properly defrost it. Do not thaw chicken in water, and do not use a microwave to defrost. The breast itself is somewhat dry, and with such defrosting it will become drier. Therefore, put the meat in a bowl and leave it in the air until completely thawed.
• When wrapping chicken in foil, pay attention to the tightness of the packaging. If during the wrapping process its integrity is accidentally violated, be sure to change the foil. Otherwise, the juice will not be retained, and the dish will turn out to be excessively dry.
• When using non-concentrated, light soy sauce for marinade, do not add salt. Such a sauce itself contains enough salt, which nourishes the meat when pickling.
• Thyme recommended in some recipes should not be confused with savory seasoning. These are completely different plants and they add a different taste to dishes. However, given the delicious loyalty of chicken to various spices, you can experiment yourself.
• In general, adding spices to chicken, pre-try a couple of grains and try to imagine what the dish will look like. Perhaps your own version will be much tastier. The only exception is national dishes, the whole essence of which is precisely in the aroma of spices.
