Recipe of Perfect Chicken Breast Meat Seasoned with Soy Sauce Rice Malt

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The ingredients needed to make Chicken Breast Meat Seasoned with Soy Sauce Rice Malt:

1. Make ready 1 Chicken breast
2. Make ready 1 tsp Honey
3. Take 1 dash Butter (or margarine)
4. Prepare 1 10% of the weight of the meat; Shio-koji or shoyu-koji (salt or soy sauce-fermented rice malt)

Once the bird is clean, set him aside. Honey soy chicken breast - A simple and easy recipe that anyone can prepare. Follow the recipe and you will get tender , juicy and tasty chicken breast. Chicken breast's tendency to dry out has given it a bad reputation.

Steps to make Chicken Breast Meat Seasoned with Soy Sauce Rice Malt:

1. Remove the excess fat from the chicken, place into a plastic bag, add in the soy sauce rice malt and honey, and rub it in well. ※If you are freezing this, then now is the time to do it.
2. Let it sit in the fridge overnight. Take it out of the fridge 30 minutes before cooking. Completely thaw out frozen chicken, and take it out of the fridge 30 minutes before cooking as well.
3. Turn the frying pan onto a low heat, add in butter (or margarine), place the chicken into the frying pan skin side down, and immediately cover with a lid.
4. Steam-cook for 10 minutes over a low heat without touching it.
5. Open the lid once and tilt the pan to the side to scoop up the juices, and ladle it back on top of the meat with a spoon. Cover it back up with the lid.
6. If no juices come out of the meat in Step 5, this means that the heat might be a little high, so turn it down.
7. Steam cook for an additional 5-10 minutes covered with the lid. Check if it's done or not by pressing it gently, and it's fine if it springs back.
8. Take it out onto a plate, immediately cover in plastic wrap, and let sit until the residual heat subsides. You can also wrap it up in aluminium foil.

Follow the recipe and you will get tender , juicy and tasty chicken breast. Chicken breast's tendency to dry out has given it a bad reputation. But cooked properly, it can be juicy and flavorful. The salt and soy sauce permeate the meat, and the cornstarch helps ensure it stays moist during cooking. Blooming chiles and Sichuan peppercorns in hot oil before adding the chicken.

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