Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken breast + shio-koji + olive oil cooked in the microwave. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pour the shio koji mixture and coat the chicken well on both sides. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. It is made by combining rice koji (cooked rice that has been inoculated with koji spores and then dried), salt, and water and letting the mixture ferment for about a week, during which.
Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook chicken breast + shio-koji + olive oil cooked in the microwave using 3 ingredients and 8 steps. Here is how you can achieve that.
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The ingredients needed to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:
- Get 1 Chicken breast
- Get 2 tbsp Shio-koji (salt fermented rice malt)
- Make ready 1 tbsp Olive oil
Take a piece of the chicken and dip and coat in the flour mixture. Remove the chicken from the oil and increase the. Olive oil - you just need a little bit to brush over the bottom of a baking dish and the remaining over the chicken breast. This will ensure the dry rub sticks to the chicken better.
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Steps to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:
- Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well.
- When you are in a hurry you can just cook the chicken as-is, but if possible leave it to marinate in the refrigerator for more than 6 hours. The longer you let it rest in the marinade, the more its flavor and texture will improve.
- You can leave it to marinate topped with bay leaves and so on if you like.
- Cover the plate tightly with plastic wrap, and microwave for 6 minute s at 600w.
- The plastic wrap will rip and the chicken will become slightly browned. Leave it as-is to cool and rest for about 20 minutes if possible. This will settle the juices in the chicken.
- You can eat microwaved chicken even when it's cold. You can slice it the next day too. It can be warmed up a bit in the microwave just before eating.
- Slice thinly or thickly as you like. Use the leftover juices to pour over the chicken or use as a dipping sauce.
Olive oil - you just need a little bit to brush over the bottom of a baking dish and the remaining over the chicken breast. This will ensure the dry rub sticks to the chicken better. Butter - I always use unsalted butter so I can control the sodium in my recipes.. Skinny Chicken Enchiladas, Healthy Asian Chicken Lettuce Cups, Quick And Easy Buffalo Chicken Dip Recipe. Welcome to Yummly, your smart cooking sidekick!
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