A recipe for moist and juicy "boiled chicken" that can be used in soup and is restaurant-quality without any mistakes!

Hello. I am Ayumi Nakaganji, a chef.

During this time of year, the heat reduces appetite, and we tend to eat a lot of simple, easy-to-eat a la carte dishes such as somen, udon, and soba.

It's possible that you're not getting enough protein, which is essential for building your body. It's important to be aware of this and actively incorporate it into your diet.

So, this time, when we think of protein, we think of "chicken," so we'll introduce you to how to make moist and juicy boiled chicken, as well as some recipes that use it.

So moist and tender! "Boiled Chicken with Fish Sauce"

This boiled chicken is super moist and full of flavor. It's also great as a side dish to have on hand.

The key to keeping it plump and juicy is to cook it using residual heat without overcooking it.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Chicken thigh...1 piece (350g)
Water・・・1,000ml
Fish sauce・・・3 tablespoons
Sugar...1/2 tablespoon

<How to make>

(1) Remove the tendons from the chicken thighs and cut off any excess fat. Hold both ends of the chicken and stretch it out tightly (to prevent it from shrinking).

(2) Place all ingredients in a pot, place over low heat, and cook slowly (never let it boil).

(3) Once the entire surface of the chicken has turned white, continue simmering at the same heat for about 5 minutes.

(4) Cover, turn off the heat, and leave to cool.

It's delicious to just cut it up and eat it fresh, but it's also great chilled.

You can also use the soup. It is recommended to cook rice in the soup and eat it with boiled chicken on top like Khao Man Gai. The seasoning is light so that it can be used in a variety of ways, so you can enjoy it by sprinkling a little salt on it or adding ponzu sauce or sesame dressing.

You can also freeze it. If you store it in the refrigerator, store it with the juice and eat it within about 3 days.

Use recipe: "Cold Chicken Pho" is a great summer dish that also contains plenty of vegetables

Pho is a versatile noodle that goes with any flavor. When I went to Vietnam recently, I saw many different ways to eat it.

This time, I made a cold pho with plenty of vegetables that can be eaten easily on hot days. Lunch tends to be just noodles, but with chicken and vegetables, it's more satisfying. The chilled chicken soup is delicious.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Pho・・・50g
Boiled chicken・・・60g
Boiled chicken soup (chilled)...250ml
Leafy vegetables (lettuce, coriander, green onions, etc.) - appropriate amount
Onion・・・1/6
Lemon (sliced)...1 piece
A. Fish sauce...appropriate amount
A Salt...a little

<How to make>

(1) Place the leafy vegetables in cold water to make them crisp, drain and cut into bite-sized pieces. Slice the onion thinly and soak in water.

(2) Boil the pho according to the package instructions, then transfer to cold water to cool.

(3) Add the boiled chicken soup and ingredients A to a bowl, adjust the seasoning, and add the drained pho.

(4) Place boiled chicken, vegetables, and lemon cut into bite-sized pieces on top.

If the soup is too thin while you are eating it, add more fish sauce. When using chicken soup, be sure to remove any solidified fat.

If you soak the pho in water for about an hour, the boiling time will be shortened, so if you have time, prepare it in advance. Other than pho, somen, udon (thin noodles are recommended), and hiyamugi are also recommended.

Use Chinese noodles, warm the soup, and season with bonito powder, soy sauce, salt, and pepper to make "Chicken Shoyu Ramen"! If you top it with boiled chicken, your favorite condiments, and seasoned eggs, you'll have an authentic restaurant-style finish.

Image: Ayumi Chuganji

Boiled chicken is a great way to prepare food when you have time. Please make use of it. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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