Chicken breast (鶏胸肉 / Tori mune niku)……1 (About 300g)
Shio kōji (塩麹 / Shio kōji) ……24ｇ (Equal to about 8% of the weight of chicken breast)
Brown sugar (黒糖 / Kokutōh)……1tbsp
Broccoli (ブロッコリー / burok-korīh)……As you prefer
【How to Make】
① Remove the skin from the chicken breast and make a few cuts into (but not all the way through) meat. Place the chicken breast into a plastic bag and then pound it with a rolling pin or something similar until the meat spreads out to cover an area twice as large as before.
② Place the chicken breast into a container, add the shio kōji and brown sugar, and make sure they coat the chicken breast evenly. Place the container into a refrigerator overnight.
③ The next day, remove the container from the refrigerator and let it come up to room temperature. Roll the chicken up in a cylinder then wrap it in plastic wrap and aluminum foil in that order. Place the whole thing into a sealable plastic bag.
④ Boil water in a thick-walled pot that retains heat well. Turn off the heat and then place the plastic bag with the chicken breast into the water (make sure it is completely submerged) and cover the pot. Set the pot aside for 1 hour. If you have a rice cooker, you could place the plastic bag with the chicken breast into it, cover the bag with water between 70 and 100℃, turn on the “warm” (保温 in Japanese) function and set aside for 1 hour.
⑤ At the end of an hour, remove the bag and let it cool to room temperature. Remove the foil and wrap, and cut the chicken into the desired thickness.
⑥ Separate the broccoli into bite-size sections. Boil water in a medium-size pot, add a pinch of salt, and then boil the broccoli for a few seconds. Remove the broccoli and allow it to cool. Serve together with the tori ham.
Recipe Developed by: Machiko Tateno