Best Basic Steamed Fowl Recipes

Simple Steamed Mussels image

Provided by Michael Symon : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons unsalted butter
1/2 teaspoon chili flakes
2 pounds mussels, cleaned
1 cup Chardonnay
1 cup chicken stock
Kosher salt and freshly ground black pepper
1/4 cup finely chopped parsley
Crusty bread, brushed with olive oil and grilled, for serving

Steps:

Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
Serve the mussels with a rustic piece of grilled bread.

Steamed Clams image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

Basic Steamed Fowl image

Number Of Ingredients 4

Steps:

1. Place chicken in a large heatproof bowl. Add mushrooms, whole, along with water. 2. Steam 2 hours. (See HOW-TO, _Steaming.) Add salt to taste. This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (Search for "Category: White-Cooked or Roast Chicken Dips".) NOTE: A larger bird, steamed slowly 3 to 4 hours in 8 cups of water, makes a dish that's nutritious and easily digestible for expectant mothers, convalescents and small children. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

Chicken Steam Roast image

Provided by Zainab Shah

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup full-fat Greek yogurt
1/2 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 teaspoons ground red chile
1 teaspoon ginger paste or finely grated fresh peeled ginger
1 teaspoon garlic paste or finely grated fresh garlic
6 to 8 Thai green chiles, stemmed and chopped
1/2 teaspoon fine sea salt
6 bone-in chicken legs (3 to 4 pounds), skin removed, meat scored to the bone
Ghee or neutral oil, for cooking
Chopped cilantro, chile flakes, mint chutney and lemon wedges, for serving

Steps:

Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the juices in the pot have mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.