From @America's Test Kitchen
10 min · Serves 1 · 240 kcal
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Ingredients
Place a steamer basket in a pot of water and bring it to a boil.
Once the pot is full of steam, place the chicken in the steamer basket, cover with a lid, and steam until the internal temperature reaches 140°F (60°C).
Steaming prevents the chicken from drying out or developing a "warmed-over" flavor from oxidized fats.
If the chicken has skin, transfer it to a hot skillet for a minute to crisp the skin up after steaming.
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Technique
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Have it ready
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