Learn the secret to making moist and juicy chicken breast! A simple and delicious recipe

Hello everyone. I am Ayumi Nakaganji, a chef.

There was a long holiday in May, so my wallet is a little empty...

In this article, we will introduce you to a recipe that uses chicken breast, a very useful and cost-saving ingredient for such occasions.

1: A refreshing yet rich flavor that goes well with rice! "Plum and ginger pork with green peppers and chicken breast"

It's a stir-fry with a strong flavor but a refreshing taste. It goes really well with white rice.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chicken breast・・・200g
Green peppers...4
A Ginger (grated)・・・1 teaspoon
A. Plum paste (tube)・・・1/2 tablespoon
A Soy sauce・・・1.5 tbsp
A Mirin・・・1.5 tbsp
A Sugar... 1 teaspoon
Sake・・・2 teaspoons
Potato starch... 1 teaspoon
Salad oil・・・1/2 tablespoon

<How to make>

(1) Remove the skin from the chicken breast and cut it into strips. Season with salt, pepper (not included in the recipe) and sake, then rub in. Cut the green pepper into strips as well. Mix A together.

(2) Lightly coat the breast meat with potato starch.

(3) Add oil to a frying pan and fry the chicken breast for about 1 minute. When the surface turns white, add the green peppers, add a little more oil (not included in the recipe), and stir fry.

(4) When the oil has coated the surface of the peppers and they are shiny and bright in color, add ingredients A and stir fry.

(5) Once the liquid has mixed in, turn off the heat and serve in a serving dish.

You want to keep the crispy texture of the peppers, so stir fry quickly! Coat the breast meat with potato starch before stir frying to give it a moist finish.

Of course, you can use meat other than breast meat. The plum and ginger sauce made by mixing ingredients A is also great as a sauce for yakisoba.

2: Pepper Oil Chicken: Leave it alone and it'll be moist and delicious

When it comes to chicken breast, there's "salad chicken." This is really simple. It's an oil version that's great to have on hand as a side dish.

Image: Ayumi Chuganji

Ingredients (for 1 piece)
Chicken breast...1 piece (approximately 350g)
A. Salt: 2/3 teaspoon (approximately 1% of the weight of the meat)
A Sugar... 1 teaspoon
A Black pepper... 1 teaspoon
A Olive oil...30ml
A Rice oil (salad oil is also acceptable)...20ml

<How to make>

(1) Put A into a thick plastic bag (suitable for cooking) and mix well. Add chicken breast meat (skin removed, pierced a dozen times with a fork), remove the air, and tie the bag. *If the chicken has just been taken out of the refrigerator, leave it for about 30 minutes until it comes to room temperature.

(2) Boil water in a heavy-bottom pot with a lid (not included in the recipe, about 1.5 liters). Once it boils, turn off the heat. Once the water has settled, add (1), close the lid, and leave it for at least an hour until the water cools, then cook it slowly using the residual heat.

(3) Once it is done, store it in a container along with the juice.

Just leave it alone and it will become moist like the picture. It is also recommended to eat it sliced thinly with lemon or nibbling on a jalapeño.

Image: Ayumi Chuganji

This time, I used a 20cm Staub pot. The key is to use a pot with good heat retention and cook the food slowly using residual heat. If you don't have a cast iron pot, you can use a clay pot. Make it in the same way, and wrap the clay pot in a towel after turning off the heat to increase heat retention.

If the breast meat is too large it will be difficult to cook it all the way through, so we recommend using one that is around 350g.

The prices of many things have really gone up recently, but chicken breast meat is cheap and a relief. If you cook it moist and juicy, it will be delicious. Keep in mind that residual heat will continue to cook it, so try cooking it. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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