Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken breast using shio-koji! simple and tender chicken. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish. Garlic, ginger, miso, yuzu kosho, and sriracha are just some. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both The chicken skin is sticky and crisp and if you want to barbecue it, I recommend butterflying the chicken Rub the shio-koji all over the bird, as well as gently tucking some under the skin on the breasts and.
Chicken Breast using Shio-koji! Simple and Tender Chicken is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Breast using Shio-koji! Simple and Tender Chicken is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have chicken breast using shio-koji! simple and tender chicken using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Breast using Shio-koji! Simple and Tender Chicken:
- Prepare 250 grams Chicken breasts
- Make ready 1 tbsp Shio-koji (salt fermented rice malt)
- Make ready 1 Black pepper
Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe! Perfect for easy dinners, meal prep, or freezing for later. Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts.
Steps to make Chicken Breast using Shio-koji! Simple and Tender Chicken:
- Cut open the chicken breast. Cover the side that is going to be rolled up with shio-koji.
- Wrap it from the bottom (from the left side as shown in the photo from step 1), and sprinkle both side with black pepper.
- Wrap in plastic wrap, and tie both ends with a rubber band. Let it rest in the fridge for half a day.
- Put enough water into the pot to cover the roll, and boil for about 5 minutes. Cover it with a lid after turning off the heat, and let it sit until the water cools down.
- Take it out of the pot, remove the wrap, cool it in the fridge for 3 hours, then it's ready!
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