Steaming Poultry
For best results:
1.Select pieces of similar size and thickness for even cooking
2.Place poultry in a single layer in the steamer tray.
3.Remove all fat and skin.
4.For a more appealing look you can lightly brown chicken in a frying pan before steaming.
5.Steam poultry until well done. Check by piercing the thickest part of the poultry. If the juices run clear it is cooked through.
6.Cooking times will vary depending on the size and thickness of the pieces.
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| MINIMUM | APPROXIMATE |
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TYPE | QUANTITY | WATER | Cooking Time | suggestions |
| (1 cup = 250ml) | (minutes) |
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Breast fillet | 500g | 1½ | Place the thickest part | |
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| towards the outside of the |
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| basket and season. |
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Pieces – bone in | 500g (approx. 4) | 1½ | Place the thickest part | |
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| towards the outside of the |
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| basket and season. |
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