Moist Boiled Chicken Breasts with Shio-Koji. Steps Put the chicken breasts and the shio-koji into a ziplock bag and seal. Season both sides of the chicken thighs with freshly ground black pepper. Pour the shio koji mixture and coat the chicken well on both sides.
Add the ♦ ingredients and rub to flavor the chicken.
Heat oil in a frying pan.
Spread the chicken and cook over high heat until the edges turn white.
You can cook Moist Boiled Chicken Breasts with Shio-Koji using 3 ingredients and 9 steps. Here is how you cook that.
Ingredients of Moist Boiled Chicken Breasts with Shio-Koji
- You need 1 of Chicken breast.
- It's 2 tbsp of Shio-koji.
- It's 1200 ml of Water.
Stir the shio koji, garlic, and ginger together in a small mixing bowl. Add the pieces of chicken and toss to coat. Cool chicken slightly; remove and discard skin and bones. Add chicken breasts and desired seasonings.
Moist Boiled Chicken Breasts with Shio-Koji step by step
- 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..
- 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..
- 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..
- Use both the meat and the boiling liquid to make Singapore Chicken Rice. https://cookpad.com/us/recipes/146057-singapore-chicken-rice.
- Turn the boiling liquid into onion gratin soup. https://cookpad.com/us/recipes/150777-caramelized-onions.
- Use the liquid from boiling vegetable scraps to make consomme soup. https://cookpad.com/us/recipes/150770-golden-consomme-soup-with-vegetable-off-cuts.
- Use as a topping for chilled Chinese noodles. https://cookpad.com/us/recipes/158941-super-spicy-cold-chinese-noodles.
- Sandwich between bread for a hearty sandwich..
- Here's 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.
Add more liquid if needed to cover the chicken. Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma. As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory. The fantastic thing about shio koji is that it doesn't alter the taste of the chicken - it just makes it taste more "chickeny!" It adds a depth of savoury flavour (umami) that is irresistible.
