even if you don’t have a steamer
Ever wonder how to make super delicious, forever moist chicken?
Cooking with steam ensures food stays juicy and moist- it’s also healthier way to cook.
For this recipe You’ll need:
Organic Chicken Strips
Your favourite spices for chicken
Spice your chicken with your fave spices.
I like using fresh rosemary, lemon juice, garlic, salt and pepper, ground cumin and a touch of cayenne pepper.
Marinate your chicken in the spices, garlic and lemon juice for at least 30 minutes.
Season your water as well with the spices of your choice; You can be heavy handed with the spices in the water.
If, like me you don’t have a steamer, use a steel colander.
Ensure your pot is smaller than the bottom of your colander so the colander sits high above the pot.
There’s no need to pre-heat the seasoned water.
Place the chicken strips into the colander.
Turn your stove on to a slightly above simmer setting and cover the chicken with a lid.
Keep an eye on the chicken strips.
Turn the strips regularly to ensure they’re evenly cooked and are all ready at the same time.
You’ll know your chicken is cooked when it’s an opaque white when you cut through it.
Remember cooking this way will be slower than using direct heat: 10-15 minutes should do.
Do not taste the chicken without cutting through it first- raw chicken can be very dangerous.
Once the chicken is an opaque white when you cut through it, it’s cooked.
I like my chicken well done so even when it’s cooked I let it cook a little longer.
As long as you keep on eye on it, the chicken should remain juicy and moist.
Serve with a medley of steamed veggies or salad.