How could I steam chicken in a bamboo steamer basket?
I want to steam some chicken breasts over lapsang souchong superior tea so as to give it the tea's smoky flavor, but I dont have an ovenproof perforated steamer tray. I have a bamboo steamer basket but that would probably burn in the oven. Needed to cook the chicken over the tea in the oven for 40 minutes at 350 degrees. So option 2 is to steam the chicken on the stove rather than in the oven but im not sure how that would work. I lack experience with bamboo baskets so im not sure how to approach this. Do you need to cover the bottom in parchment paper? Should I expect a shorter cooking time? Would infusing the flavor in the chicken be better achieved over lower heat or would there be little difference? Im trying to achieve the same level of flavor as the oven steamed method and im worried about getting different results.
-
The way I do it is to steam the chicken over water in the bamboo steamer then smoke it over tea in either a Cameron smoker or a wok lined with foil (or a cheap wok from a garage sale). I do line the bamboo steamers with either cabbage or a small stoneware or ceramic plate.
If you do it in the steamer with the tea, the bamboo steamer may end up smelling like tea for the rest of its life...
-
chefj
Jul 15, 2012 01:33 PM
Another option is to put the chicken on a plate or shallow bowl making sure that there is space around the edge for the steam to circulate. You can also place aromatics in the bowl with the chicken to add more flavor (scallions ,ginger, chilies star anis etc..).
I would think that the cooking time will be greatly reduced, For bone-in I would start with 10 min. under strong steam.›4 Replies-
-
re: scunge
Eric_Cartman
Jul 15, 2012 02:37 PM
Flavorwise, Im marinating the chicken in a mixture of lapsang souchong superior tea, soy sauce, balsamic vinegar, orange juice, lemon juice, garlic, ground ginger, dark brown sugar, salt, and pepper for 3 whole days. On top of that Im rubbing in salt, pepper, and Chinese five-spice rub which is pretty strong alone. Dont think i have to worry about adding more flavor. Just concerned about the steam from the tea and its affect on the chicken as out of the oven, the environment isn't as controlled.
I might line with parchment paper rather than cabbage as Im afraid of any other flavors getting into the meat as i want to highlight the tea. But would that block the flavor from getting to the chicken? Parchment paper just strikes me as the opposite of porous and im worried that it might act similar to a protective membrane and only allow water steam to get through but none of the tea flavor. Or would the cabbage have little affect on flavor?
Also should I add a cover over the wok even though the bamboo steamer already has a cover? Or should the steam have some means of escape?
-
re: Eric_Cartman
Will Owen
Jul 15, 2012 02:45 PM
As the usual procedure I think is to put the chicken (or fish or whatever) on a plate or platter, porosity is not at all required. The hot steam cooks everything just fine, and the flavors from any spices or whatnot in the water will come through okay. Parchment would be my preference if I were using any kind of paper, since it won't get all soggy, or not to the extent waxed paper would. Just leave enough open floor area around the paper or platter to let plenty of steam through.
Keeping as much flavored vapor entrapped as possible - it WILL escape, never fear! - strikes me as a good idea. My experience with steamers in woks is minimal, especially since I got a big-chicken-size kettle steamer from one of the Asian markets; I can do one heck of a fish or bird in there.
-
re: Will Owen
I think you can wrap up the loose tea in cheese cloth; put it on the bottom of the steamer rack; and put the chicken on top of the tea.
there is a wonderful cookbook called "The Art of Cooking with Steam" by Stephanie Lyness that has a recipe like this. I'm working from memory . . .
-
-
-
-
-
