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–+ servings
Prep Time 6 hours
Cook Time 30 minutes
Servings 2
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Ingredients

  • 2 pieces Chicken breast (skinless) 1 1/3 lb/600g
  • 4 tbsp SHIO KOJI

Nutrition Facts

Calories・44kcalCarbohydrates・12gProtein・1gFat・0.1gSaturated Fat・0.01gPolyunsaturated Fat・0.01gMonounsaturated Fat・0.01gCholesterol・1mgSodium・3mgPotassium・4mgVitamin A・0.3IUVitamin C・0.01mgCalcium・0.1mgIron・0.01mg

Instructions

  • Pierce the chicken with a fork.
  • Place the chicken and shio koji in a bag or bowl and massage to coat evenly.
  • Refrigerate and marinate overnight (at least 6 hours).
  • Transfer the chicken to a heatproof plastic bag, roll it into a log shape, remove the air, and seal tightly.
  • Prepare a large pot and place a heatproof plate on the bottom to prevent the bag from touching the hot surface of the pot. Add 3 L of water and bring to a boil.
  • Submerge the sealed bag in the boiling water and heat over medium heat until the water returns to a boil. Once boiling again, cover and cook over low heat for 10 minutes.
  • After boiling, turn off the heat and let it sit, covered, until the water cools.
  • Remove the chicken from the bag, slice to your desired thickness, and serve.