A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar. Chicken Nanban Thats Not Deep Fried A School Lunch Flavor- Chicken Simmered With Lemon, Karaage Version A Summertime Dish! Light Simmered Chicken Breast Tenderized With Vinegar Amazingly Tender! Steak TENDERIZING EXPERIMENT – What's the best way to TENDERIZE steaks?

Here's how to velvet chicken Difference chicken weights – click on servings and slide until the chicken weight is the amount you are using. I especially love the tenderize trick for the chicken! Light Simmered Chicken Breast Tenderized With Vinegar Amazingly Tender! You can cook A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

1. It’s of Salted Chicken-Style <arinade (See Recipe ID: 1361151).
2. It’s 2 of Chicken breasts.
3. Prepare 1 tbsp of Sake.
4. Prepare 1 tsp of Sugar.
5. Prepare 1/4 tsp of Salt.
6. Prepare of Simmering Sauce.
7. Prepare 50 ml of Water.
8. It’s 100 ml of Vinegar.
9. Prepare 2 tbsp of Soy sauce.
10. You need 1 1/2 tbsp of Mentsuyu (3x concentrate).
11. You need 3 tbsp of Sugar.
12. It’s 1/2 tsp of Grated ginger.
13. Prepare 1/4 tsp of Grated garlic.
14. You need of To finish:.
15. It’s 1 of Katakuriko slurry.

Chicken Stir Fry With Green Onions, Mayonnaise, And Ponzu Sauce Boiled Egg dan Chicken Tenders Curry Salad Cheap! When cooked well, chicken can turn a drab meal into a truly memorable dish. Use it on boneless cuts of chicken. Boneless chicken breasts or thighs can be processed with a meat tenderizing tool.

A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar instructions

1. For the salted chicken style marinade: Rub the sake, sugar and salt into the chicken breasts, and leave them to marinate for a while..
2. Put all the simmering sauce ingredients into a pan and bring to a boil. Add the marinated chicken breasts from Step 1 skin-side down. Cover with a lid and simmer over medium heat for 5 minutes..
3. Take off the lid and turn over the chicken breasts. Replace the lid, and simmer for another 5 minutes..
4. Turn the chicken breasts over one more time, replace the lid again and simmer for an additional 2 minutes. Turn off the heat, and leave the pan as is for a while..
5. Take the chicken breasts out of the pan. Slice them into your desired thickness. Arrange in a plate with lettuce or other vegetables..
6. Reheat the sauce in the pan, thicken with katakuriko dissolved in water, and pour over the chicken breasts..

Don't attempt to tenderize bone-in cuts of meat, since you'll shatter the bones. Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! I used marble rye bread and added fresh sliced cucumbers to the sandwich. I served it with corn on the cob. Thank you for a nice summertime recipe!