Chicken Breast using Shio-koji! Simple and Tender Chicken

Name: Chicken Breast using Shio-koji! Simple and Tender Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams Chicken breasts; 1 tbsp Shio-koji (salt fermented rice malt); 1 Black pepper

cookpad.japan @cookpad_jp

I made this because I bought a lot of chicken breast. I had also heard that shio-koji tenderizes chicken breast.

Make sure to secure the rubber bands properly. Recipe by AyujiCook

I made this because I bought a lot of chicken breast. I had also heard that shio-koji tenderizes chicken breast.

Make sure to secure the rubber bands properly. Recipe by AyujiCook

cookpad.japan @cookpad_jp

I made this because I bought a lot of chicken breast. I had also heard that shio-koji tenderizes chicken breast.

Make sure to secure the rubber bands properly. Recipe by AyujiCook

I made this because I bought a lot of chicken breast. I had also heard that shio-koji tenderizes chicken breast.

Make sure to secure the rubber bands properly. Recipe by AyujiCook

Saved

Ingredients

2 servings

250 gramsChicken breasts
1 tbspShio-koji (salt fermented rice malt)
1Black pepper

Saved

Steps

1

Cut open the chicken breast. Cover the side that is going to be rolled up with shio-koji.
2

Wrap it from the bottom (from the left side as shown in the photo from step 1), and sprinkle both side with black pepper.
3

Wrap in plastic wrap, and tie both ends with a rubber band. Let it rest in the fridge for half a day.
4

Put enough water into the pot to cover the roll, and boil for about 5 minutes. Cover it with a lid after turning off the heat, and let it sit until the water cools down.
5

Take it out of the pot, remove the wrap, cool it in the fridge for 3 hours, then it's ready!