Steamed chicken
Oil-free steamed chicken pieces — clean protein for lower-fat menus.
Method
- Marinate chicken with salt, grated garlic and a little turmeric 10–15 min.
- Steam over full heat 20–25 min until the core reaches ≥74 °C — pierce the thigh, juices must run clear.
- Steaming water must not touch the chicken — keep a gap, arrange per tier so steam circulates.
Quality & safety
Core ≥74 °C is mandatory — undercooked chicken is a Salmonella/Campylobacter risk. Moist steamed chicken spoils easily: hot-hold ≥60 °C and serve ≤3 h.
Production scaling
Chicken linear ×N; marinade seasoning f=0.9. For large N use sectioned steam trays per ~25 portions — piling raw chicken in one pan makes the centre cook late.