Moist Boiled Chicken Breasts with Shio-Koji

1. 1

   Put the chicken breasts and the shio-koji into a ziplock bag and seal.

2. 2

   Rub the shio-koji into the chicken through the bag, press our any air, and let it marinate for 30 minutes at room temperature.

3. 3

   Then let it sit in the refrigerator for half a day.

4. 4

   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.

5. 5

   Turn on the heat.

6. 6

   As soon as the water comes to a boil, turn off the heat and cover with a lid.

7. 7

   Leave it until it has cooled, and then it's done.

8. 8

   Use both the meat and the boiling liquid to make Singapore Chicken Rice.

9. 9

   Turn the boiling liquid into onion gratin soup.

10. 10

    Use the liquid from boiling vegetable scraps to make consomme soup.

11. 11

    Use as a topping for chilled Chinese noodles.

12. 12

    Sandwich between bread for a hearty sandwich.

13. 13

    Here's how to make the shio-koji.

14. 14

    I used.

* Per serving · 4 servings · Values may vary.

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