Juicy chicken cutlets steamed without a steamer

Diet minced chicken cutlets for a couple. These fragrant juicy chicken cutlets are steamed without a steamer, in the old grandmother's way. That is, with the help of an ordinary saucepan and a colander. They turn out at the same time no worse than ordinary steamed minced chicken cutlets.

Maria

The author of the recipe

Juicy steamed chicken cutlets without a steamer

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Composition / ingredients

servings:

Minced chicken

450

Apples (average)

Semolina

Paprika

Allspice

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 13 g

Fats 25 % 6 g

Carbohydrates 21 % 5 g

132 kcal

GI: 60 / 40 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make juicy chicken cutlets steamed without a steamer? Prepare the ingredients. We will need: minced chicken from chicken fillet (you can take chicken fillet and pass it through a meat grinder or punch it in a blender); sweet and sour apple; semolina; ground paprika; salt. Allspice peas for steam flavoring.
Step 2:
Peel the apple and grate it on a medium grater.
Step 3:
Add grated apple, semolina, a pinch of paprika and salt to the minced chicken. Knead everything thoroughly.
Step 4:
Fill the pan with water for a third or a little more, but the container with cutlets should not touch the water. Add allspice and put on fire. Bring the water to a boil over medium heat.
Step 5:
While the water boils, form the same medium-sized cutlets with wet hands.
Step 6:
Put the cutlets in a colander. The larger the diameter of the colander, the more cutlets it will fit. Sprinkle the cutlets with ground paprika.
Step 7:
Place the container with cutlets on a pot of boiling water.
Step 8:
Cover with a lid. Cook the cutlets for about 30 minutes. Make sure that there is always water in the pot. It evaporates quickly enough. If necessary, add another glass of water. If the cutlets are not ready, then the cooking time can be increased by another 10 minutes.
Step 9:
Steamed chicken cutlets are ready. You can once again sprinkle them with ground paprika. Bon appetit!

Usually, onion grated on a fine grater to the state of puree is added to cutlets for juiciness. Sometimes an onion and an apple. Their watery texture provides the cutlets with juiciness. I only added an apple without an onion, so I took a bigger fruit.
It is very important that you like the taste of an apple by itself. If the apple is tasteless, then this may affect the cutlets themselves.
The softness, juiciness and speed of cooking ensures the youthfulness of the meat. The older the chicken, the tougher the finished dish will be.
Minced meat from the breast often turns out to be dry, but dietary.
For juiciness, it is better to combine pieces from different parts of the chicken: meat from the shins with breast or thigh fillet.
It is not recommended to twist the skin into minced meat, as it adds fat to the mixture and harms the body.

You can add your favorite spices for chicken to the minced chicken, as well as fresh chopped garlic and herbs (dill, parsley). They can be replaced with dry garlic powder and dry herbs.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).