Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave
Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken breast + shio-koji + olive oil cooked in the microwave. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is something that I’ve loved my entire life. They’re nice and they look fantastic.

Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Great recipe for Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave. I've given the "in" ingredient of the moment, shio-koji, a try.

To begin with this recipe, we must prepare a few components. You can have chicken breast + shio-koji + olive oil cooked in the microwave using 3 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:
  1. Take 1 Chicken breast
  2. Get 2 tbsp Shio-koji (salt fermented rice malt)
  3. Make ready 1 tbsp Olive oil

Turn the heat down to medium. If you look at the side of the chicken breast, you should be able to see that the white cooked part goes halfway up the breast. Chicken breasts - look for chicken breasts as close to the same size as possible so they bake evenly. Olive oil - don't use extra-virgin olive oil here or it will burn at this high oven temperature, leaving the chicken with an off flavor.

Instructions to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:
  1. Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well.
  2. When you are in a hurry you can just cook the chicken as-is, but if possible leave it to marinate in the refrigerator for more than 6 hours. The longer you let it rest in the marinade, the more its flavor and texture will improve.
  3. You can leave it to marinate topped with bay leaves and so on if you like.
  4. Cover the plate tightly with plastic wrap, and microwave for 6 minute s at 600w.
  5. The plastic wrap will rip and the chicken will become slightly browned. Leave it as-is to cool and rest for about 20 minutes if possible. This will settle the juices in the chicken.
  6. You can eat microwaved chicken even when it's cold. You can slice it the next day too. It can be warmed up a bit in the microwave just before eating.
  7. Slice thinly or thickly as you like. Use the leftover juices to pour over the chicken or use as a dipping sauce.

Garlic powder - I like to use garlic powder here instead of fresh garlic so it evenly coats all of the chicken. HOW TO COOK CHICKEN BREASTS ON THE STOVE. Check Doneness: Remove the chicken breasts from the oven a little before you think they're cooked. If you pounded the breasts beforehand, they'll be a bit too thin to a get an acurate internal temperature reading with a meat thermometer. Here's a trick we like: Place the sharp edge of a paring knife into the thickest part of the chicken breast.

So that’s going to wrap this up for this special food chicken breast + shio-koji + olive oil cooked in the microwave recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!