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1
Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well.
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2
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.
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3
The longer you let it rest in the marinade, the more its flavor and texture will improve.
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4
You can leave it to marinate topped with bay leaves and so on if you like.
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5
Cover the plate tightly with plastic wrap, and microwave for 6 minute s at 600w.
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6
The plastic wrap will rip and the chicken will become slightly browned.
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7
Leave it as-is to cool and rest for about 20 minutes if possible.
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8
This will settle the juices in the chicken.
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9
You can eat microwaved chicken even when it's cold.
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10
You can slice it the next day too.
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11
It can be warmed up a bit in the microwave just before eating.
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12
Slice thinly or thickly as you like.
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13
Use the leftover juices to pour over the chicken or use as a dipping sauce.
