Tender and juicy chicken breast

Thanks to this preparation method and the use of shiokoji, you'll get chicken breast that is not dry at all — and wonderfully tender.

Ingredients:

• Chicken breast – 200 g
• Shiokoji – 2–3 tablespoons

Method:

1. Slice the meat into thin cutlets
2. Coat the meat with shiokoji and let it rest for 30–60 minutes
3. Bring a pot of water to a boil — enough water to fully submerge the meat
4. Place the meat into the boiling water and cook for 2 minutes
5. Turn off the heat and let it sit for another 40 minutes

The meat will be fantastic. You can enjoy it right away, add sliced onion (as shown in the photo), or chill it and serve it in a vegetable salad.

Special thanks for the recipe to Yuhi Che, who has been living in Brno for several years and is currently working on a cookbook of simple Japanese recipes adapted for our kitchens. We are honored that she chose our products and cooks with them.