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A Summertime Dish! Light Simmered Chicken Breast Tenderized With Vinegar Recipe

A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar Recipe
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Serving : 4
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Prepare the ingredients before making A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar in your home. Then, follow these steps below to serve A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar for your family or friends.

Ingredients: A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

  • Salted Chicken-Style <arinade (See Recipe ID: 1361151)
  • 2 Chicken breasts
  • 1 tbsp Sake
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • Simmering Sauce
  • 50 ml Water
  • 100 ml Vinegar
  • 2 tbsp Soy sauce
  • 1 1/2 tbsp Mentsuyu (3x concentrate)
  • 3 tbsp Sugar
  • 1/2 tsp Grated ginger
  • 1/4 tsp Grated garlic
  • To finish:
  • 1 Katakuriko slurry

How to Make A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar in your home by yourself.

    Step 1
  • For the salted chicken style marinade: Rub the sake, sugar and salt into the chicken breasts, and leave them to marinate for a while.
  • Step 2
  • Put all the simmering sauce ingredients into a pan and bring to a boil. Add the marinated chicken breasts from Step 1 skin-side down. Cover with a lid and simmer over medium heat for 5 minutes.
  • Step 3
  • Take off the lid and turn over the chicken breasts. Replace the lid, and simmer for another 5 minutes.
  • Step 4
  • Turn the chicken breasts over one more time, replace the lid again and simmer for an additional 2 minutes. Turn off the heat, and leave the pan as is for a while.
  • Step 5
  • Take the chicken breasts out of the pan. Slice them into your desired thickness. Arrange in a plate with lettuce or other vegetables.
  • Step 6
  • Reheat the sauce in the pan, thicken with katakuriko dissolved in water, and pour over the chicken breasts.
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