-
1
Pat dry the chicken breast and sprinkle sugar and salt (in this order).
-
2
If you salt first, the meat will be tough.
-
3
Put in a plastic bag and squeeze out as much as air possible.
-
4
Tie the bag and leave to rest in the fridge for 24 hours.
-
5
You will find the liquid from the chicken in the bag.
-
6
Rinse the chicken quickly to remove the liquid and seasonings.
-
7
You don't have to de-salt for a long time at all.
-
8
Bring water in a pan to the boil and put the chicken.
-
9
Cook the chicken for 5 minutes without boiling.
-
10
Skim off any scum.
-
11
Turn off the heat and leave to stand for 8 hours.
-
12
Cover with a lid to protect the contents.
-
13
In this photo the soup has cooled down completely and the fat has risen to the surface.
-
14
Slice and serve.
-
15
Serve as it is or use as a sandwich filling or salad topping.
-
16
Use for your ramen soup noodles instead of char siu.
-
17
Cold Ramen.
-
18
The cooking liquid can also be enjoyed as delicious soup.
-
19
Just sprinkle black pepper and eat as it is or use itfor making risotto.
-
20
If the chicken is too dry, drizzle a little olive oil.
-
21
In summer, the soup goes bad quickly.
-
22
Store in the fridge for the 8 hour resting period.
-
23
If you keep it longer, divide into small portions and freeze.
