Chilled Chicken Breast for the Summertime

Name: Chilled Chicken Breast for the Summertime
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 1 tbsp ・Sake; 1 tsp ・Sugar; 1/4 tsp ・Salt; 1 Katakuriko; 1 Vegetables such as lettuce and cherry tomatoes; 3 tbsp Soy sauce; 2 tbsp Mirin; 1 1/2 tsp Vinegar; 1 tbsp Lemon juice; 1 tbsp Sugar; 1 tbsp Honey; 3/4 tsp Dashi stock granules; 1 tbsp Water; 150 grams Daikon radish

cookpad.japan @cookpad_jp

I thought that the homemade cold shabu-shabu sauce that I use all time would go well with boiled chicken breast meat, and tried it out. I make a lot of light and refreshing recipes, but I think this one is the most refreshing and easy-to-eat thing I've made so far.

The "salted chicken style" prep method described in Step 5 (also incan be used for chicken thigh meat as well as thinly cut pork off-cuts.
The cold shabu shabu sauce is listed with ingredients for 1 serving at. For 4 servings. Recipe by Hokkori-no

cookpad.japan @cookpad_jp

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Ingredients

4 servings

2Chicken breasts
1 tbsp・Sake
1 tsp・Sugar
1/4 tsp・Salt
1Katakuriko
1Vegetables such as lettuce and cherry tomatoes
For the cold shabu-shabu sauce with daikon radish, soy sauce, and lemon (Recipe ID: 1494363)
3 tbspSoy sauce
2 tbspMirin
1 1/2 tspVinegar
1 tbspLemon juice
1 tbspSugar
1 tbspHoney
3/4 tspDashi stock granules
1 tbspWater
150 gramsDaikon radish

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Steps

1

Make the cold shabu-shabu sauce: Peel and grate the daikon radish. Place in a sieve and press with the back of a spoon to drain away the excess water.
2

Combine sugar, honey, dashi stock granules and water in a heatproof container, and microwave for 40 seconds at 600 W.
3

Add soy sauce, mirin, vinegar, lemon juice, and the grated daikon radish from Step 1 to Step 2.
4

Take the skin off the chicken breast meat and on the diagonal into about 7 mm pieces.
5

Prep for "salted chicken": Put the chicken pieces in a bowl, sprinkle sake, sugar, and salt and rub in well. Leave for a while to macerate.
6

Coat the chicken with katakuriko. Shake off excess starch and put the chicken in a pan of boiling water one piece at a time.
7

Adjust the heat so that the water in the pan is not bubbing rapidly, and lightly simmer the chicken.
8

When the chicken pieces are cooked through, turn off the heat, and drain in a sieve.
9

Fill a bowl with cold water and put in the chicken. Change the water 2 to 3 times to cool the chicken.
10

When the chicken has cooled down, put in a bowl of ice water to chill.
11

Drain the chicken pieces in a sieve.
12

Line a serving plate with lettuce, cherry tomatoes or other vegetables, and put the chicken pieces on top. Pour the sauce over the chicken and serve.
13

Please also see a sashimi-style recipe with wasabi soy sauce. "Amazingly tender! Sashimi-style Chicken Breast".
14

This is the version with umeboshi, bonito flakes and soy sauce: "Chilled chicken breast with umeboshi, bonito flakes and soy sauce".
15

Here's another light dish, "Summertime Chicken Tenders with Vinegar Sauce".