Advertisement
Food
Quantity/Yield
Chicken and Seafood
Boneless,
5 - 6 ounces (150 - 175g/mL) each, up to 8
Skinless
(250g/mL)
Chicken Breast
Halves or
(use both steamer trays)
Thighs
1 pound (500g)
Shrimp,
Sea Scallops
(use in Second Steamer Tray)
Clams &
Steam until shells are just fully opened.
Mussels
Fish
Steam for 10 minutes per inch (2.5cm) of
Fillets/Steaks
thickness.
Hot Dogs/
6 to 12
Precooked
Sausages
Steaming Time
18 - 22 minutes
5 - 8 minutes
6 - 8 minutes
10 minutes
per inch (2.5cm) of thickness
6 - 8 minutes
Cook's Notes
• Follow proper food handling techniques for
poultry and seafood.
• Always check poultry for proper doneness;
juices should run clear when tested with a
knife and internal temperature should read
170° F for chicken breast meat, and 180° F
for dark meat.
• Do not steam bone-in chicken.
• Clean shrimp; steam in shells for optimum
flavour.
• Pierce before steaming.
• If desired, steam drained sauerkraut
in Rice Bowl as an accompaniment.
11
Advertisement
