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

Hello everybody, I hope you are having an incredible 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. For mine, I will make it a bit tasty. This will be really delicious.

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.

Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:
  1. Get 1 Chicken breast
  2. Prepare 2 tbsp Shio-koji (salt fermented rice malt)
  3. Get 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 is going to wrap it up with this exceptional food chicken breast + shio-koji + olive oil cooked in the microwave recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!