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Chicken Breast Meat Seasoned with Soy Sauce Rice Malt Soy sauce is already very salty, which is part of the reason people brine poultry (to bring flavoring below the surface of the meat), so I thi. The first step is to buy the chicken breasts and then buy some Soy Sauce. When you get home, wash the he chicken.

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken breast meat seasoned with soy sauce rice malt. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chicken Breast Meat Seasoned with Soy Sauce Rice Malt is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're fine and they look fantastic. Chicken Breast Meat Seasoned with Soy Sauce Rice Malt is something which I've loved my whole life.

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To begin with this recipe, we must prepare a few ingredients. You can have chicken breast meat seasoned with soy sauce rice malt using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Breast Meat Seasoned with Soy Sauce Rice Malt:

{Make ready 1 of Chicken breast.
{Make ready 1 tsp of Honey.
{Prepare 1 dash of Butter (or margarine).
{Prepare 1 of 10% of the weight of the meat; Shio-koji or shoyu-koji (salt or soy sauce-fermented rice malt).

Once the bird is clean, set him aside. Honey soy chicken breast - A simple and easy recipe that anyone can prepare. Follow the recipe and you will get tender , juicy and tasty chicken breast. Chicken breast's tendency to dry out has given it a bad reputation.

Instructions to make Chicken Breast Meat Seasoned with Soy Sauce Rice Malt:

Remove the excess fat from the chicken, place into a plastic bag, add in the soy sauce rice malt and honey, and rub it in well. ※If you are freezing this, then now is the time to do it..
Let it sit in the fridge overnight. Take it out of the fridge 30 minutes before cooking. Completely thaw out frozen chicken, and take it out of the fridge 30 minutes before cooking as well..
Turn the frying pan onto a low heat, add in butter (or margarine), place the chicken into the frying pan skin side down, and immediately cover with a lid..
Steam-cook for 10 minutes over a low heat without touching it..
Open the lid once and tilt the pan to the side to scoop up the juices, and ladle it back on top of the meat with a spoon. Cover it back up with the lid..
If no juices come out of the meat in Step 5, this means that the heat might be a little high, so turn it down..
Steam cook for an additional 5-10 minutes covered with the lid. Check if it's done or not by pressing it gently, and it's fine if it springs back..
Take it out onto a plate, immediately cover in plastic wrap, and let sit until the residual heat subsides. You can also wrap it up in aluminium foil..

But cooked properly, it can be juicy and flavorful. The salt and soy sauce permeate the meat, and the cornstarch helps ensure it stays moist during cooking. Blooming chiles and Sichuan peppercorns in hot oil before adding the chicken. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until UGC Reviews Modal. Reviews for: Photos of Sauteed Chicken Breasts with Creamy Chive Sauce. very good!!

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