EASY TENDER SHIO-KOJI (chive salt koji) CHICKEN + SOUP

[ Feeding two birds with one scone ] dish!!

Ingredients

• 1 Chicken breast *1

• 1 TBSP Shio-Koji or Chive Salt Koji

• 1 tsp Grated garlic (you can omit if you use chive salt koji)

• 1 tsp Grated ginger (you can omit if you use chive salt koji)

• Water

Instructions

1. Poke the chicken with fork a few places especially on thick part of the chicken breast. Marinate chicken with shio-koji or chive salt koji, ginger and garlic for at least 30 minutes to overnight. (freezable)*2

2. Place the chicken in a pot, pour water just enough to cover the chicken.

3. Bring it to boil, flip the chicken, turn off heat then cover the lid. Leave it on the same electric element until cools down. (for at least 1-2 hours to cook inside the chicken slowly) *3

Don’t throw away the liquid! That’s the umami soup.

- Liquid in a pot is the umami soup! It is great as it is or for ramen or any kind of soup broth.

NOTE
*1. If you want to cook faster, cut and open the thick part of the chicken breast.
*2. You can freeze marinated chicken in a reusable bag. Freeze right away after applying shio-koji, ginger and garlic on the chicken.
No need to thaw for this recipe, but it may require longer time to cook. Start form instruction 2.
*3. I usually cook in the morning and leave it until dinner. Keep the soup and chicken in a air tight container in a refrigerator after it cooled down, it lasts for a few days.