Easiest Way to Prepare Super Quick Homemade Moist Boiled Chicken Breasts with Shio-Koji
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Quick Moist Boiled Chicken Breasts with Shio-Koji. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Moist Boiled Chicken Breasts with Shio-Koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist Boiled Chicken Breasts with Shio-Koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can have Moist Boiled Chicken Breasts with Shio-Koji using 3 ingredients and 9 steps. Here is how you cook it.
We refer to this as "floating chicken" since I just let the chicken chill in the pot.
Since the chicken is seasoned mildly, it can be used for various dishes such as chilled Chinese noodles, and other side dishes. By adding it to sauce, you can create so many different things.
If you over-cook or cool the chicken for too long in the fridge, the meat will get tough, so be careful!
If you're not going to use the cooking liquid right after the chicken is done, boil it down before leaving it to cool. Recipe by Ogunyanko
Ingredients and spices that need to be Take to make Moist Boiled Chicken Breasts with Shio-Koji:
- 1 Chicken breast
- 2 tbsp Shio-koji
- 1200 ml Water
Steps to make Moist Boiled Chicken Breasts with Shio-Koji
- 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
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