Step-by-Step Guide to Prepare Homemade Moist Boiled Chicken Breasts with Shio-Koji

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The ingredients needed to make Moist Boiled Chicken Breasts with Shio-Koji:

1. Prepare 1 Chicken breast
2. Prepare 2 tbsp Shio-koji
3. Make ready 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:

1. 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.
2. 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.
3. 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.
4. Use both the meat and the boiling liquid to make Singapore Chicken Rice. - - https://cookpad.com/us/recipes/146057-singapore-chicken-rice
5. Turn the boiling liquid into onion gratin soup. - - https://cookpad.com/us/recipes/150777-caramelized-onions
6. Use the liquid from boiling vegetable scraps to make consomme soup. - - https://cookpad.com/us/recipes/150770-golden-consomme-soup-with-vegetable-off-cuts
7. Use as a topping for chilled Chinese noodles. - - https://cookpad.com/us/recipes/158941-super-spicy-cold-chinese-noodles
8. Sandwich between bread for a hearty sandwich.
9. 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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