Steamed Chicken Fillet With Stewed Cabbage Garnish. Step-by-step Recipe With Photo

Steamed chicken fillet is very easy to cook. Don't believe those who say that the meat is dry, they just don't know how to cook it! There are some simple tricks to keep your chicken breast juicy. First, the pieces of meat should be fairly thick (1.5-2 centimeters). Secondly, it must be wrapped in something so that the steam does not wash off the spices. Leek leaves or grape leaves are suitable for these purposes. Thirdly, you need to cook the breast no more than 8 minutes, and then give it a "rest".

For a side dish with steamed chicken, cook stewed cabbage with spices. With ginger, turmeric and bell pepper, this traditional dish is a great addition to juicy chicken.

• Cooking time: 30 minutes
• Servings: 2

Ingredients for steamed chicken fillet with stewed cabbage garnish

• 280 g chicken breast fillet;
• 100 g leeks;
• 250 g white cabbage;
• 100 g bell pepper;
• 150 g carrots;
• 10 g ginger;
• 3 cloves of garlic;
• 1 chili pepper;
• 3 g of mustard seeds;
• 3 g ground turmeric;
• 5 g ground paprika;
• 10 ml olive oil;
• salt.

Steamed chicken fillet with stewed cabbage garnish

Open the chicken breast fillet with a "butterfly" and cut into two parts. If the breast is large, then half of the "butterfly" is enough for two servings, which must be cut into two pieces approximately 1.5-2 centimeters thick.

Then marinate the chicken - sprinkle with ground paprika and fine salt to taste, these seasonings are enough for steaming.

Put two large green leeks in a pot of boiling water for 1 minute. We take the leek out of the boiling water, cool it in cold water. We wrap the meat in leaves, put it on the steamer rack. Cooking for 7-8 minutes.

We take out the finished meat from the double boiler, put it on a plate, leave it to “rest” for 5 minutes.

Cooking side dish - stewed cabbage

Heat refined olive oil in a brazier. Fry the finely chopped ginger root and red chili pod without seeds and partitions for half a minute. Then add chopped or minced garlic and cook for another half minute.

Cut the light part of the leek stalk into rings, throw it into the brazier, fry for 2 minutes.

Cut fresh carrots into thin slices, send them to the onions.

We clean the bell peppers from seeds and partitions, cut them into small cubes, put them next to the carrots.

Shred the white cabbage into thin strips, the thinner, the faster the side dish will cook. Add cabbage to the rest of the ingredients, add about 5 g of fine salt. We close the brazier tightly, simmer over low heat for 15 minutes.

After about 7 minutes add ground turmeric, mustard seeds and ground red paprika.

5 minutes before cooking, remove the lid and evaporate the liquid over medium heat.

Put a portion of stewed cabbage on a plate, on top - steamed chicken fillet cut into thick slices. Sprinkle the dish with onions and mustard seeds to taste. Bon Appetit!

Steamed chicken fillet with a side dish of stewed cabbage, cooked with a minimum amount of oil, is suitable for those who care about their figure and prepare healthy food!