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Steaming Foods cont’d
Hints and tips for steaming poultry
• Select similar sized pieces of poultry for even cooking.
• For even cooking results arrange poultry in a single layer.
• Remove visible fat and skin.
• To obtain a browned appearance, sear the chicken before steaming.
• Check poultry is cooked by piercing the thickest part. The poultry is cooked when the juices run clear.
Type Suggestions and Tips Cooking Time
(minutes)
Breast Fillet Place skin side up 20–25
Drumstick Place thickest part to outside of 30–35
stainless steel steaming tray
Thigh Fillet Place thickest part to outside of 18–20
stainless steel steaming tray
Hints and tips for steaming poultry dumplings
• Fresh or frozen dumplings and savoury buns can be steamed.
• Place small pieces of baking paper, or cabbage or lettuce leaves, under the dumplings to avoid sticking
to the steaming tray.
Type Suggestions and Tips Cooking Time
(minutes)
BBQ pork or Cook from frozen 10–12
chicken buns
Dumplings – frozen Separate before cooking 8–10
Dumplings – fresh 5– 6
