Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, boiled chicken breast. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Bone-in breasts with the skin on are good for boiling if you want the cooking liquid to become a tasty broth. For shorter cooking time, opt for skinless, boneless chicken breast halves. For the quickest cooking time, use cut-up chicken breast.
Boiled Chicken Breast is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Boiled Chicken Breast is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook boiled chicken breast using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Boiled Chicken Breast:
- Make ready For the salted chicken style marinade (See Recipe ID: 1361151)
- Take 2 Chicken breasts
- Make ready 1 tbsp Sake
- Get 1 tsp Sugar
- Make ready 1/4 tsp Salt
- Make ready For the sauce
- Take 50 ml Water
- Make ready 100 ml Vinegar
- Prepare 2 tbsp Soy sauce
- Prepare 1 1/2 tbsp Mentsuyu (3x concentrate)
- Take 3 tbsp Sugar
- Make ready 1/2 tsp Grated ginger
- Get 1/4 tsp Grated garlic
- Get Sweet vinegar sauce
- Take 1 Katakuriko slurry
Next, put the lid on the pot and bring the water to a boil over medium-high heat. You can check to see if the meat is cooked through by carefully. How long to boil fresh or frozen chicken breast? Place your chicken breasts in a large pot with a tight-fitting lid and add enough liquid to cover the chicken.
Instructions to make Boiled Chicken Breast:
- 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.
- Add in the simmering ingredients and cover with a lid.
- Simmer on medium heat for 6 minutes. Then remove the lid, flip the chicken breasts over and simmer for another 5 minutes.
- Flip the breasts again, cover with the lid again, and then simmer for 2 more minutes. Kill the heat and let it sit.
- Take out the breasts, and cut them into your desired thickness. If you cut it thinly, they will be quite tender.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
Boiling a chicken breast may seem like a fairly simple task—and it is. But there are plenty of questions to answer before you throw your meat in the water. Have you ever wondered how long to boil a chicken breast? What, if any, seasoning do you need? Well, you've come to the right place.
So that’s going to wrap this up with this special food boiled chicken breast recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
