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CHICKEN, FRANKFURTERS
To steam chicken pieces:
Select pieces of similar size and weight for even cooking.
Trim off fat; removal of skin is recommended.
Arrange in single layer; see Tips in Steaming Guide.
Steam until well done - when juices run clear. Check for doneness next to any bone
and in thickest area.
To steam frankfurters:
Pierce whole franks with a fork (several times along the length) to reduce splitting
while steaming.
Weight/Or Use Use Water Approx.
Chicken, Number Rice Drip Fill Line Time
Frankfurters Pieces Bowl Tray In Base (Minutes) Tips
Chicken 1 lb. No Yes Med 22-25
Breast, boneless fillets (4 pieces;
3/4” - 1” at
thickest part)
1 1/4 - 1/2 lbs. No Yes Med. 25-28
(4 large
pieces)
Breast, split with bone 1 - 1 1/4 lbs. No Yes Hi 30-34
(2 pieces)
1 3/4 - 2 lbs. No Yes Hi 37-41
(4 pieces)
Poached Chicken 1 - 1 1/4 lbs. Yes No Med 32-35
Breast - boneless, (4 pieces;
skinless fillets 3/4” - 1” at
thickest part)
Poaching Liquid for Chicken
1 cup water
1 1/2 teaspoon instant chicken flavored bouillon granules
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil, savory, marjoram or thyme
1/8 teaspoon black pepper
Salt to taste
Combine ingredients in Rice Bowl.
■ Place in single layer; stagger
smallest piece on top,
if necessary.
■ Great for chicken salad
or soup.
■ Position as previous. Place
any small pieces,as may be
cut from larger pieces, in
center of Bowl.
■ Place flesh side down with
thickest part toward sides of
Steaming Bowl.
■ Combine ingredients for
Poaching Liquid (see below )
in Rice Bowl.
■ Place chicken pieces in
liquid with thickest part
toward sides of Rice Bowl;
bone side up for pieces
with bone.
■ Serve poaching liquid with
cooked chicken, or
refrigerate for soup stock,
gravy or sauces.