How to Prepare Delicious Moist Boiled Chicken Breasts with Shio-Koji

Cody Phillips
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How to Prepare Delicious Moist Boiled Chicken Breasts with Shio-Koji
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How to Prepare Delicious Moist Boiled Chicken Breasts with Shio-Koji Delicious, fresh and tasty.

Moist Boiled Chicken Breasts with Shio-Koji. Great recipe for Moist Boiled Chicken Breasts with Shio-Koji. We refer to this as "floating chicken" since I just let the chicken chill in the pot. Since the chicken is seasoned mildly, it can be used for various dishes such as chilled Chinese noodles, and other side dishes.

For the quickest cooking time, use cut-up chicken breast.

After you boil chicken breast, you can use it in a variety of recipes.

Moist Boiled Chicken Breasts with Shio-Koji.

You can have Moist Boiled Chicken Breasts with Shio-Koji using 3 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Moist Boiled Chicken Breasts with Shio-Koji

  1. It’s 1 of Chicken breast.

  2. Prepare 2 tbsp of Shio-koji.

  3. You need 1200 ml of Water.

We refer to this as "floating chicken" since I just let the chicken chill in the pot.

Since the chicken is seasoned mildly, it can be used for various dishes such as chilled Chinese noodles, and other side dishes.

Fry the sliced garlic in salad oil in a frying pan until you can smell the aroma, and then place the chicken breasts with the garlic in the pan.

There are a few options for buying rice koji.

Moist Boiled Chicken Breasts with Shio-Koji instructions

  1. Put the chicken breasts and the shio-koji into a ziplock bag and seal. Rub the shio-koji into the chicken through the bag, press our any air, and let it marinate for 30 minutes at room temperature. Then let it sit in the refrigerator for half a day..

  2. 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..

  3. Turn on the heat. As soon as the water comes to a boil, turn off the heat and cover with a lid. Leave it until it has cooled, and then its done..

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

https://cookpad.com/us/recipes/146057-singapore-chicken-rice.

  1. Turn the boiling liquid into onion gratin soup.

https://cookpad.com/us/recipes/150777-caramelized-onions.

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

https://cookpad.com/us/recipes/150770-golden-consomme-soup-with-vegetable-off-cuts.

  1. Use as a topping for chilled Chinese noodles.

https://cookpad.com/us/recipes/158941-super-spicy-cold-chinese-noodles.

  1. Sandwich between bread for a hearty sandwich..

  2. Heres how to make the shio-koji. I used.

https://cookpad.com/us/recipes/150716-shio-koji-how-to-make-shio-koji-with-sea-salt-and-rock-salt.

Some well stocked high-end supermarkets carry it, but for the majority of us, online is the best option.

See below for our shio koji recipe.

Cool chicken slightly; remove and discard skin and bones.

Strain and reserve broth to use fresh or freeze, if desired.

Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish.