Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave

Name: Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave
Yield: 1 serving
Cuisine: American
Ingredients: 1 Chicken breast; 2 tbsp Shio-koji (salt fermented rice malt); 1 tbsp Olive oil

cookpad.japan @cookpad_jp

I've given the "in" ingredient of the moment, shio-koji, a try. I like olive oil, so I tried adding it to shio-koji.
Chicken breast is very light and bland, but the shio-koji and olive make it both taste and look better.
When serving this to guests, add some olive oil on top to kick it up a notch higher.

Every chicken breast has a different weight, and the microwave cooking time differs. I don't think 6 minutes is too long, but if it's not enough, try microwaving for longer in 30 second increments.
Try it out several times to see how long you need to microwave it. Recipe by Tomomikicchin

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1Chicken breast
2 tbspShio-koji (salt fermented rice malt)
1 tbspOlive oil

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Steps

1

Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well.
2

When you are in a hurry you can just cook the chicken as-is, but if possible leave it to marinate in the refrigerator for more than 6 hours. The longer you let it rest in the marinade, the more its flavor and texture will improve.
3

You can leave it to marinate topped with bay leaves and so on if you like.
4

Cover the plate tightly with plastic wrap, and microwave for 6 minute s at 600w.
5

The plastic wrap will rip and the chicken will become slightly browned. Leave it as-is to cool and rest for about 20 minutes if possible. This will settle the juices in the chicken.
6

You can eat microwaved chicken even when it's cold. You can slice it the next day too. It can be warmed up a bit in the microwave just before eating.
7

Slice thinly or thickly as you like. Use the leftover juices to pour over the chicken or use as a dipping sauce.
8