Steamed chicken fillet is easy to cook. Do not believe those who say that the meat is dry, they just do not know how to cook it! There are several simple techniques to keep chicken breast juicy. First, the pieces of meat should be quite thick (1, 5-2 centimeters). Secondly, it is necessary to wrap it in something, so that the steam does not wash off the spices. Leek or grape leaves are suitable for this purpose. Thirdly, you need to cook the breast for no more than 8 minutes, and then give it a “rest”.
Prepare stewed cabbage with spices for garnish with steam chicken. With ginger, turmeric and bell pepper - this traditional dish will be a great addition to the juicy chicken.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for steamed chicken fillet with stewed cabbage garnish
- 280 g chicken breast fillet;
- 100 g leek;
- 250 g white cabbage;
- 100 g of bell pepper;
- 150 g carrots;
- 10 g of ginger;
- 3 cloves of garlic;
- 1 chili pepper;
- 3 g mustard seeds;
- 3 g ground turmeric;
- 5 g paprika with ground;
- 10 ml of olive oil;
Steamed chicken fillet cooking method with stewed cabbage garnish
Chicken breast fillet opened with a “butterfly” and cut into two parts. If the breast is large, then for two servings, half a “butterfly” is enough, which should be cut into two pieces with a thickness of approximately 1, 5–2 centimeters.
Then pickle the chicken - sprinkle with paprika powder and fine salt to taste, these seasonings are enough for steaming.
In a pot of boiling water, put for 1 minute two large green leaves of leek. We get leek from boiling water, cool in cold water. Wrap the meat in the leaves, put on the steamer. Cooking for 7-8 minutes.
We take out the finished meat from the double boiler, put on a plate, leave to "rest" for 5 minutes.
Cooking garnish - stewed cabbage
In the broiler heat refined olive oil. Fry for half a minute the finely chopped ginger root and pod of red chili without seeds and partitions. Then add garlic chopped or passed through a press and cook for another half a minute.
We cut the light portion of the stem of a leek with rings, throw it into the roaster, fry for 2 minutes.
Cut into thin slices of fresh carrots, send to the onions.
We clean the Bulgarian pepper from seeds and partitions, cut it into small cubes, put it behind the carrot.
White cabbage chop into thin strips, the thinner the faster the side dish will be prepared. Add cabbage to the rest of the ingredients, pour about 5 g of fine salt. Close the brazier tightly, stew on a quiet fire for 15 minutes.
In about 7 minutes, pour ground turmeric, mustard seeds and ground red paprika.
5 minutes before readiness we remove the lid and evaporate the liquid over medium heat.
Put a portion of stewed cabbage on a plate, on top - steamed chicken sliced in thick slices. Sprinkle the dish with onion and mustard seeds to taste. Enjoy your meal!
Steamed chicken fillet with stewed cabbage garnish, cooked with a minimum amount of butter, is suitable for those who take care of their body shape and prepare healthy food!