Boiled Chicken Breast

Name: Boiled Chicken Breast
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 1 tbsp Sake; 1 tsp Sugar; 1/4 tsp Salt; 50 ml Water; 100 ml Vinegar; 2 tbsp Soy sauce; 1 1/2 tbsp Mentsuyu (3x concentrate); 3 tbsp Sugar; 1/2 tsp Grated ginger; 1/4 tsp Grated garlic; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I had leftovers from making my previous recipe, Summer Tenderness with Vinegar, Stewed Chicken Breasts,so I decided to make a simple version that was bento friendly and easy-to-freeze.

By making the [Salted Chicken Style Marinade], and cooking with it, the chicken will turn out tender.
In Step 6, taste the sweet vinegar sauce and adjust it with sugar till ti reaches your desired level of sweetness. When putting it in a bento, make sure the sweet vinegar sauce doesn't leak out. For 2 chicken breasts worth. Recipe by Hokkori-no

I had leftovers from making my previous recipe, Summer Tenderness with Vinegar, Stewed Chicken Breasts,so I decided to make a simple version that was bento friendly and easy-to-freeze.

cookpad.japan @cookpad_jp

I had leftovers from making my previous recipe, Summer Tenderness with Vinegar, Stewed Chicken Breasts,so I decided to make a simple version that was bento friendly and easy-to-freeze.

Saved

Ingredients

2 servings

For the salted chicken style marinade (See Recipe ID: 1361151)
2Chicken breasts
1 tbspSake
1 tspSugar
1/4 tspSalt
For the sauce
50 mlWater
100 mlVinegar
2 tbspSoy sauce
1 1/2 tbspMentsuyu (3x concentrate)
3 tbspSugar
1/2 tspGrated ginger
1/4 tspGrated garlic
Sweet vinegar sauce
1Katakuriko slurry

Saved

Steps

1

How to make the marinade: Put the chicken breasts into a pot and add in the sake, sugar, and salt and let it marinade. Place the chicken breasts skin side down.
2

Add in the simmering ingredients and cover with a lid.
3

Simmer on medium heat for 6 minutes. Then remove the lid, flip the chicken breasts over and simmer for another 5 minutes.
4

Flip the breasts again, cover with the lid again, and then simmer for 2 more minutes. Kill the heat and let it sit.
5

Take out the breasts, and cut them into your desired thickness. If you cut it thinly, they will be quite tender.
6

Bring the leftover sauce to a boil in the pot and add in the katakuriko slurry. Cook it down till it thickens, and then chill it.
7

Take the chicken you cut up in Step 5, divide it into bento sized portions, place it on some plastic wrap, and then coat with the sweet vinegar sauce.
8

Tightly close the plastic wrap and place it into a freezer bag and then place it in the freezer on its side. You can stand the bag up once it's frozen.
9

You can use a heatproof container instead if you would like. Add in 1 portion and heat it up when you need it. This is easy.
10

If you're going to be putting this in a bento, thaw it in the microwave and then heat it up, and put it in!
11

The parts that overlap have the most difficulty in heating up when re-heating it, so simply just move it around so that it can heat up evenly.
12

If there isn't enough sauce to coat the whole breast, simply lay it flat when you freeze it and then it will be easier to heat up.