This is salad chicken just like you get at convenience stores! The chicken breast is super moist and juicy, and the seasoning soaks in perfectly. It's so good!
Ingredients
2 servings- Chicken breast (1 fillet, or chicken tenderloins)about 300g
- ★Sugar1 tsp
- ★Salt1/2 tsp
- ★Chicken bouillon powder1 tsp
- ★Rice vinegar2 tsp
- ★Cornstarch1 tbsp
Directions
20 min- 1
Remove the skin from the chicken breast and butterfly any thick portions to create an even thickness.
- 2
Rub the ★ seasonings (sugar 1 tsp, salt 1/2 tsp, chicken bouillon powder 1 tsp) thoroughly into the chicken.
- 3
Add ★ rice vinegar (2 tsp) and ★ cornstarch (1 tbsp), massaging gently until the flavors are fully absorbed.
- 4
Divide the chicken into 2 portions of about 150g each and place in separate heat-resistant resealable bags, pressing out the air and flattening.
- 5
If time allows, refrigerate overnight for the flavors to penetrate more deeply.
- 6
Before cooking, bring the chicken to room temperature. Cooking from cold can result in uneven cooking and a raw appearance.
- 7
Bring a pot of water to a boil—enough to completely submerge the chicken. Once boiling, remove from heat and carefully place the sealed bags into the water.
- 8
Place a weight on top of the bags to keep the chicken fully submerged for even cooking.
- 9
Wait approximately 15 minutes, but adjust the cooking time based on the thickness of your chicken. Avoid overcooking.
- 10
Remove the bags and check the chicken. If any pink remains, return to the hot water and check again.
- 11
The cooked chicken can be frozen immediately. Thaw naturally before serving.
- 12
Using chicken tenderloins makes prep easier since no cutting is needed. Note that the tendons should not be removed beforehand.
Tips
Adjust the heating time based on the thickness of the chicken. Slightly shorter cooking time will result in a moister, more tender finish.
Nutrition
Per serving- Calories165 kcal
- Protein31 g
- Fat3.5 g
- Carbs2 g
- Sodium1.2 g
This is salad chicken just like you get at convenience stores! The chicken breast is super moist and juicy, and the seasoning soaks in perfectly. It's so good!
Ingredients
2 servings- Chicken breast (1 fillet, or chicken tenderloins)about 300g
- ★Sugar1 tsp
- ★Salt1/2 tsp
- ★Chicken bouillon powder1 tsp
- ★Rice vinegar2 tsp
- ★Cornstarch1 tbsp
Directions
20 min- 1
Remove the skin from the chicken breast and butterfly any thick portions to create an even thickness.
- 2
Rub the ★ seasonings (sugar 1 tsp, salt 1/2 tsp, chicken bouillon powder 1 tsp) thoroughly into the chicken.
- 3
Add ★ rice vinegar (2 tsp) and ★ cornstarch (1 tbsp), massaging gently until the flavors are fully absorbed.
- 4
Divide the chicken into 2 portions of about 150g each and place in separate heat-resistant resealable bags, pressing out the air and flattening.
- 5
If time allows, refrigerate overnight for the flavors to penetrate more deeply.
- 6
Before cooking, bring the chicken to room temperature. Cooking from cold can result in uneven cooking and a raw appearance.
- 7
Bring a pot of water to a boil—enough to completely submerge the chicken. Once boiling, remove from heat and carefully place the sealed bags into the water.
- 8
Place a weight on top of the bags to keep the chicken fully submerged for even cooking.
- 9
Wait approximately 15 minutes, but adjust the cooking time based on the thickness of your chicken. Avoid overcooking.
- 10
Remove the bags and check the chicken. If any pink remains, return to the hot water and check again.
- 11
The cooked chicken can be frozen immediately. Thaw naturally before serving.
- 12
Using chicken tenderloins makes prep easier since no cutting is needed. Note that the tendons should not be removed beforehand.
Nutrition
Per serving- Calories165 kcal
- Protein31 g
- Fat3.5 g
- Carbs2 g
- Sodium1.2 g
Tips
Adjust the heating time based on the thickness of the chicken. Slightly shorter cooking time will result in a moister, more tender finish.