How long to steam chicken breast

Eating chicken breast is a very healthy food, with low fat and calories, making it especially suitable for people who are losing weight. There are many ways to eat chicken breast, but steaming it is relatively simple and the nutrients will not be lost. But how long should you steam chicken breast? There are several ways to steam the chicken, such as plain steaming, where you only add some onions, ginger and other condiments, which makes the chicken taste more refreshing. You can also steam the chicken breast in foil, which is a popular method nowadays.

Steamed Chicken in Foil

Ingredients 1000g chicken A small amount of shredded ginger 4 cloves of garlic 2 scallions A small amount of pepper 1 teaspoon of salt 1 spoon of bitter tea oil 2 chilies Instructions

1Put the prepared diced pheasant on tin foil. We use two layers because we are worried that bones will pierce the foil.

2The materials are as simple as shown in the picture.

3 Chop the garlic, then add shredded ginger, chopped green onion and chopped chili. If you don’t like spicy food, you can omit the chili. Pour bitter tea oil on it and sprinkle salt and pepper evenly.

4 Wrap it up carefully as shown in the picture, and remember to leave some space inside for steam to flow.

5Put it in a pot with 2 bowls of water, and raise the bottom!

6 Bring to a boil over high heat first, then turn to medium heat and cook for about 15 minutes.

7Done .

Steamed Chicken

Ingredients: half a chicken, one ginger, 4 cloves of garlic, some green onions, some tea oil, soy sauce, wine, and salt

practice

1.Cut the chicken into small pieces. Chop the ginger, garlic and onion and set aside.

2. Put the chicken in a bowl and add ginger, garlic, onion and appropriate amounts of tea oil, soy sauce, wine and salt.

3. Add water to the pot. Put the chicken in the pot

4. Cover the pot. Steam over high heat for 20 minutes

Steamed Chicken and Tofu

Ingredients: 1 box of egg tofu, 100 grams of bean sprouts, 300 grams of chicken thighs, 1 tablespoon of black vinegar, a little chili oil, a little salt, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, half an egg, 1 tablespoon of cornstarch, 1 handful of coriander, 1 scallion, 1 chili

practice

1. First, peel the chicken thighs, cut into half-centimeter strips, and then marinate with soy sauce, eggs, rice wine and cornstarch in order and set aside;

2. Take the egg tofu out of the box and rinse it with water. Cut the bean sprouts into cubes and place them on the bottom of the plate. Then place the tofu cubes on top and sprinkle a little salt on them for basic seasoning.

3. Then put the marinated chicken thighs in the rice cooker and steam them, or use a Chinese wok, put something on the bottom, add hot water, cover with a lid and steam for 15 minutes;

4. After 15 minutes, open the lid, sprinkle sliced ​​peppers and green onions, cover the pot again, and steam for another 3 minutes;

5. Open the lid of the pot, pour black vinegar and chili oil according to personal taste, and sprinkle with coriander.