Let’s be honest, nothing ruins a good meal faster than chicken that smells off or tastes weird. Whether you’re making Sunday Jollof, pepper soup, or stew, your chicken prep can make or break the final taste.
At Meat Madam, we always say: good meat deserves good preparation.
And when you know how to properly clean and steam your chicken, you’re already halfway to a delicious, flavorful dish.
So let’s walk through the right way to clean and steam your chicken for that flavourful, mouthwatering taste every time.
Step 1: Start with Fresh, Clean Chicken.
This is where it all begins. If the chicken isn’t clean, no amount of seasoning will fix it.
That’s why it’s always better to buy from trusted suppliers who process meat hygienically — like Meat Madam, where your chicken is cleaned, and packaged under the best conditions.
When you receive it:
Rinse the chicken in cold water to remove any remaining blood or residue.
Use lime, vinegar, or salt water for an extra layer of freshness, this helps reduce any raw smell.
Don’t soak the chicken for too long; a quick rinse is enough.
Pro tip: Never wash chicken directly under running water, iit can spread bacteria. Always wash in a clean bowl and discard the water afterward.
Step 2: Season from the Inside Out.
If you want your chicken to taste good all the way through and not just on the surface, seasoning is everything.
Combine:
Onions (blended or chopped).
Garlic and ginger paste.
Salt, stock cubes, and thyme.
A touch of curry and white pepper.
Optional: rosemary or bay leaf for that rich aroma.
Rub the seasoning into the chicken pieces, making sure every part is coated. Then, let it rest for at least 20–30 minutes. If you have time, refrigerate for a few hours so the flavors sink deep.
Step 3: Steam, Don’t Boil.
Here’s where many home cooks get it wrong – they boil the chicken immediately after seasoning. But to lock in flavor, what you actually want to do is steam first.
How to do it:
1️⃣ Place the seasoned chicken in a pot.
2️⃣ Don’t add water yet, the chicken will release its own juices.
3️⃣ Cover and let it steam on low heat for about 10–15 minutes.
4️⃣ When the liquid starts to appear, stir and taste – that’s your natural chicken stock right there!
Pro tip: Always save that chicken stock, it's perfect for jollof, soups, and sauces.
Step 4: Lock in the Flavor.
Once your chicken is steamed and tender, finish it off your preferred way:
Fry it lightly for stew-based dishes.
Grill it for smoky Jollof or party rice.
Roast for that crispy, golden skin.
Whichever route you take, the earlier steaming ensures the meat stays juicy and seasoned from bone to skin.
Step 5: Serve & Enjoy.
Now, serve that chicken proudly – soft on the inside, flavorful all through, and bursting with aroma.
You’ll notice the difference immediately, because properly steamed chicken doesn’t just taste better, it feels better.
Cooking great chicken starts long before the pot, it starts with clean, fresh meat and the right preparation method.
At Meat Madam, we help you get it right from the start. Our chicken is hygienically processed, properly packaged, and ready to cook, so you can focus on flavor, not stress.
Ready to Cook Like a Pro?
Order fresh, hygienically processed chicken today from Meat Madam. Click the button below to place your order.
