Skip to main content
Main

Chicken, Fillet Of, Steamed

A simple steamed chicken fillet seasoned with butter, salt, and pepper, served with its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken, Fillet Of, Steamed

Ingredients

Directions

Prepare

  1. Remove the chicken carefully from the bone.

  2. Sprinkle the chicken lightly with salt and pepper.

  3. Place the chicken in a well buttered soup plate.

Steam and serve

  1. Prepare a saucepan of boiling water and place the soup plate on top.

  2. Cover with another plate or basin and cook gently for about 1 hour.

  3. Serve with its own gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main protein of the dish, becoming tender and moist as it cooks gently.
Butter
Coats the plate and adds richness and moisture to the chicken as it steams.

The step that matters

Cook gently under the cover. Steaming at a gentle heat keeps the chicken tender and juicy. Vigorous boiling or overcooking can toughen muscle proteins and dry out the meat, so the water should stay at a steady simmer-level heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes