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how to steam chicken

How to steam whole chicken

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people

A whole chicken is one of my favourite choices for steaming and probably one of the most traditional ways to utilise your Varoma® for steaming meat. It is best steamed using the Varoma® dish because it allows for maximum capacity and airflow during the steaming process. The water in the mixing bowl will catch all the chicken juices and produce a wonderful chicken stock during the process, so make sure not to waste it afterwards but to use it to make your favourite chicken soup or as part of a broth for dinner.

This lovely steamed chicken is just one of the basic skills you will learn in my fantastic and brand new Varoma online course for Thermomix TM31, TM5 and TM6. It is the first of its kind Thermomix online course and full of incredible new skills you can learn. There are amazing recipes, skill building videos and also loads of tips and tricks. Go check out the course, it is an absolute game changer; Lifetime access, over 20 videos, a 100+ course eBook and nearly 3 hours of learning footage.


  • 1500 g Whole Free-Range Chicken
  • 1000 g water


  1. Place the whole chicken in the Varoma® dish lined with greaseproof paper.

  2. Pour the water into the mixing bowl and place the Varoma® into position. Steam 60 Min. / Varoma / Speed 2.

  3. Check that the chicken is cooked by inserting a meat thermometer after the cooking time. It should have 82C in the thigh and the breast.
  4. You could finish the chicken off in a hot oven or under the grill to crisp the skin or leave to cool entirely, then debone and use for shredding the next day.
Nutrition Facts
How to steam whole chicken
Amount Per Serving
Calories 387 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Cholesterol 135mg45%
Sodium 139mg6%
Potassium 340mg10%
Protein 33g66%
Calcium 27mg3%
Vitamin C 3mg4%
Vitamin A 252IU5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Lai-San on August 5, 2019 at 9:20 pm

    How much water should be added? This would be a really good way to make Hainanese chicken rice (a dish of poached chicken and seasoned rice using the chicken stock, served with chilli sauce and usually comes with cucumber garnishes)!

    • Sophia H Sophia H on August 11, 2019 at 8:21 am

      I actually have a recipe on the blog for Hainanese chicken rice. I have just updated the recipe with water 1000g.

  2. Laura on August 5, 2019 at 10:52 pm

    Can’t wait to try! But how much water please??

    • Sophia H Sophia H on August 11, 2019 at 8:21 am

      Sorry Laura I have updated the recipe.

  3. Stephie on August 10, 2019 at 11:16 am

    do I add water to the jug ? How much water please.

    • Sophia H Sophia H on August 11, 2019 at 8:19 am

      Sorry forgot to add the quantities. Recipe is now updated. 1000g in the mixing bowl.

  4. Marisa on September 8, 2019 at 11:36 am

    Made this the other day and loved it! Used the stock all week too! I’m making it again today for some friends that are coming over. I want to put in the oven at the end to make the skin crisp. What temp and how long do you recommend? I don’t want to dry it out!

    • Sophia H Sophia H on February 9, 2020 at 8:25 am

      I’d go on 220C for 10-15 minutes or briefly under the grill.

  5. Arwen G Arwen G on January 10, 2020 at 7:43 pm

    I love steamed chicken & make it almost every week!!

  6. Merryll on February 22, 2020 at 3:22 am

    So easy to do with great results. We finished it off in the oven with the roast vegetables. Succulent the next day too. Husband doesn’t want it any other way now!

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