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Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, moist boiled chicken breasts with shio-koji. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Moist Boiled Chicken Breasts with Shio-Koji is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Moist Boiled Chicken Breasts with Shio-Koji is something that I’ve loved my entire life.
This post may contain affiliate links. Please read my disclosure policy for details. Instructions: Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Shio koji accentuates the flavor of chicken simmered to perfection.
To begin with this recipe, we have to prepare a few ingredients. You can have moist boiled chicken breasts with shio-koji using 3 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moist Boiled Chicken Breasts with Shio-Koji:
- Make ready 1 Chicken breast
- Prepare 2 tbsp Shio-koji
- Get 1200 ml Water
In this Japanese cuisine-inspired roast chicken recipe, shio koji seasoning is used to tenderise the chicken and enhance its flavour. A dish that is great for Christmas or a Sunday roast, the chicken is coated with shio koji and allowed to marinate overnight, giving the shio koji a chance to work its way. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and He uses it in his ramen broth, in a dressing a chicken breast, and dabbed onto a bowl of rice.
Instructions 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
Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and He uses it in his ramen broth, in a dressing a chicken breast, and dabbed onto a bowl of rice. Shio-koji is really versatile and can be used in any kind of cooking. Now you can use the shio koji rice in many Japanese style dishes. You can marinade meats, make pickles, or just Boiling will stop the fermentation process keeping the amazaké sweet.
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So that is going to wrap it up with this exceptional food moist boiled chicken breasts with shio-koji recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
