Soy Sauce-marinated Boiled Chicken

Soy Sauce-marinated Boiled Chicken

Delicious, soft and juicy chicken

Cooking time
20min+
Calories
307kcal
Sodium
500mg
  • Nutrition facts are for one serving.
  • Time to marinate is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

2

(A)

1 clove

1 L (1/4 US gallon or 4-1/4 US cups)

(B)

50 ml (1-3/4 fl. oz.)

50 ml (1-3/4 fl. oz.)

  • Can be stored in the refrigerator for 1 to 2 days if placed in a sealed container.

Directions

  1. Butterfly the chicken where it is thick and make the thickness as even as possible. Roll up and tie with twine.
  2. Add (A) and (1) to a pot, then cook covered for 10 minutes over medium-high heat. Turn off the heat and leave as is for another 10 minutes, then remove only the chicken.
  3. Add (B) to another pot and heat for 2 minutes over medium heat to cook off the alcohol.
  4. Place the chicken (2) and (3) into a tightly sealable container and marinate overnight in a refrigerator.
  5. Slice into easy-to-eat pieces and serve on a dish topped with the solidified sauce from the marinade container.

Cooking Basics

Chicken meat - how to butterfly

Slice halfway into the center

This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.

Lay the knife flat

Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).

Once the thickness is uniform, as seen in the image, butterflying is complete.

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