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.
MINIMUM APPROXIMATE
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Breast fillet 500g 1
½
12-14 Place the thickest part
towards the outside of the
basket and season.
Pieces – bone in 500g (approx. 4) 1
½
15-25 Place the thickest part
towards the outside of the
basket and season.
Steaming Poultry
22
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