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To following are some handy hints on
steaming chicken and poultry:
1. Select pieces of poultry of similar size for
even cooking.
2. Arrange poultry in a single layer in the
steaming tray, to facilitate even cooking.
3. The removal of fat and skin is
recommended.
4. If some colour is desired, brown poultry
well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing
the thickest part of the poultry. If the
juices run clear, it is cooked.
Poultry – guide to cooking times
TYPE QUANTITY
APPROX TIME
IN MINUTES
SUGGESTIONS
Breast, on bone 250g (2 pieces) 38 Flesh side down.
Drumstick 500g (4 pieces) 33
Thickest part to outside of
steaming tray.
Thighs, on bone 500g (4 pieces) 33
Thickest part to outside of
steaming tray.
Poached breast,
boneless
500g (2 pieces) 17 Poach in rice cooker bowl.
Chicken, whole 1.3kg 50
Remove all visible fat.
Duck, pieces 500g (4-6 pieces) 47
Quail, whole 500g (6 pieces) 22
Whole breast fillet 200g (1 side of breast) 38