Ingredients
1 portion Chicken breast
1000 ml Water
1 tbsp Salt
1 tbsp Sake
Method
Sources
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Boil enough water to cover the chicken in a sauce pan. Once the water is boiling, add the sake and salt, then stir. Add the chicken to the pot from Step 1. When the broth starts bubbling gently, put the lid on and turn off the heat. Let it sit for 50 minutes and it's done. (For chicken tenders, let them sit for about 20 minutes) Use whatever sauce you like. This time, I ate it with black pepper and yuzu ponzu sauce. [Variation using the broth] Using the chicken broth, I made a spinach potage soup. [Variation using the broth] This is a mild and irresistible egg soup made with tomatoes and vegetables. The refreshing sourness of the tomatoes and crunchy texture of the vegetables is so nice. [Variation using the broth] This is a mild clam chowder packed full of lovely flavors of the chicken and asari clam broth.