Poached Chicken
With a microwave, you can have the juiciest/tenderest meat!
このレシピの生い立ち
I used to make this on a stovetop. Since I learned the microwave method, it's the moistest, juiciest chicken ever! :-)
Poached Chicken
With a microwave, you can have the juiciest/tenderest meat!
このレシピの生い立ち
I used to make this on a stovetop. Since I learned the microwave method, it's the moistest, juiciest chicken ever! :-)
アプリでひらく作り方
- 1
Leave the chicken in room temp 1 hr before cooking.
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- 2
In a microwave
safe container, add water, salt and sake. -
- 3
Cover with a plastic wrap but make a little gap in it.
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- 4
Make a HOT bath at 80C for meat, nuke it 8-10 mins at 700w
- 5
Once water reaches the 80C/176F mark, move on.
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- 6
Add chicken into the bath, make sure it's submerged.
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- 7
Cover with a plastic wrap, and nuke it 35 mins at 200w.
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- 8
While nuking it, you can cook other dishes if needed. :-)
- 9
To check the inner meat temp, use thermometer.
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- 10
If it's reached 75C/167F, let it cool.
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- 11
Done!
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- 12
Save this TASTY broth for another dish :-)
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- 13
NOTE: This time my average meat weight is 240 g.
- 14
According to Chef Ohnishi, use a ziplock container →
- 15
breast: 300g
water: 400 ml
salt: 1/2 tsp
sake: 1 tbs → - 16
1: Nuke it 4 mins (500w) to make a hot bath for the meat. →
- 17
Add meat then nuke it again 15 mins (200w).
- 18
For safety, make sure that the inner temp has reached→
- 19
75C/167F!
- 20
Chef Ohnishi's kitchen:
コツ・ポイント
It all depends on the microwave, type of container, water temp, the size of the chicken. Do your math and figure it out!
つくれぽ
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