Chicken Breast Meat Seasoned with Soy Sauce Rice Malt

1. 1

   Remove the excess fat from the chicken, place into a plastic bag, add in the soy sauce rice malt and honey, and rub it in well.

2. 2

   If you are freezing this, then now is the time to do it.

3. 3

   Let it sit in the fridge overnight.

4. 4

   Take it out of the fridge 30 minutes before cooking.

5. 5

   Completely thaw out frozen chicken, and take it out of the fridge 30 minutes before cooking as well.

6. 6

   Turn the frying pan onto a low heat, add in butter (or margarine), place the chicken into the frying pan skin side down, and immediately cover with a lid.

7. 7

   Steam-cook for 10 minutes over a low heat without touching it.

8. 8

   Open the lid once and tilt the pan to the side to scoop up the juices, and ladle it back on top of the meat with a spoon.

9. 9

   Cover it back up with the lid.

10. 10

    If no juices come out of the meat in Step 5, this means that the heat might be a little high, so turn it down.

11. 11

    Steam cook for an additional 5-10 minutes covered with the lid.

12. 12

    Check if it's done or not by pressing it gently, and it's fine if it springs back.

13. 13

    Take it out onto a plate, immediately cover in plastic wrap, and let sit until the residual heat subsides.

14. 14

    You can also wrap it up in aluminium foil.

* Per serving · 4 servings · Values may vary.