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Moist Boiled Chicken Breasts With Shio-koji Recipe

Moist Boiled Chicken Breasts with Shio-Koji Recipe
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Prepare the ingredients before making Moist Boiled Chicken Breasts with Shio-Koji in your home. Then, follow these steps below to serve Moist Boiled Chicken Breasts with Shio-Koji for your family or friends.

Ingredients: Moist Boiled Chicken Breasts with Shio-Koji

  • 1 Chicken breast
  • 2 tbsp Shio-koji
  • 1200 ml Water

How to Make Moist Boiled Chicken Breasts with Shio-Koji

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Moist Boiled Chicken Breasts with Shio-Koji in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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 it's done.
  • Step 4
  • Use both the meat and the boiling liquid to make Singapore Chicken Rice.
  • Step 5
  • Turn the boiling liquid into onion gratin soup.
  • Step 6
  • Use the liquid from boiling vegetable scraps to make consomme soup.
  • Step 7
  • Use as a topping for chilled Chinese noodles.
  • Step 8
  • Sandwich between bread for a hearty sandwich.
  • Step 9
  • Here's how to make the shio-koji. I used.
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