Moist Boiled Chicken Breasts with Shio-Koji.
You can have Moist Boiled Chicken Breasts with Shio-Koji using 3 ingredients and 9 steps. Here is how you cook it.
Ingredients of Moist Boiled Chicken Breasts with Shio-Koji
- Prepare 1 of Chicken breast.
- It's 2 tbsp of Shio-koji.
- It's 1200 ml of Water.
Moist Boiled Chicken Breasts with Shio-Koji instructions
- Put the chicken breasts and the shio-koji into a ziplock bag and seal. Rub the shio-koji into the chicken through the bag, press our any air, and let it marinate for 30 minutes at room temperature. Then let it sit in the refrigerator for half a day..
- Return the Step 1 chicken to room temperature and then add as-is, with the skin facing up to a pot along with the water..
- Turn on the heat. As soon as the water comes to a boil, turn off the heat and cover with a lid. Leave it until it has cooled, and then it's done..
- Use both the meat and the boiling liquid to make Singapore Chicken Rice. https://cookpad.com/us/recipes/146057-singapore-chicken-rice.
- Turn the boiling liquid into onion gratin soup. https://cookpad.com/us/recipes/150777-caramelized-onions.
- Use the liquid from boiling vegetable scraps to make consomme soup. https://cookpad.com/us/recipes/150770-golden-consomme-soup-with-vegetable-off-cuts.
- Use as a topping for chilled Chinese noodles. https://cookpad.com/us/recipes/158941-super-spicy-cold-chinese-noodles.
- Sandwich between bread for a hearty sandwich..
- Here's how to make the shio-koji. I used. https://cookpad.com/us/recipes/150716-shio-koji-how-to-make-shio-koji-with-sea-salt-and-rock-salt.
