Sarada Chicken (Japanese Poached Chicken Breast)
If you want to enjoy moist chicken breast, which tends to be dry, give this recipe a try. Sarada Chicken is an immensely popular dish in Japan that features chicken breast.
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Servings: 2
Instructions
- Poke several holes in chicken breast with a fork. If any parts are thicker than 1 inch (2.5cm), make cuts to reduce the thickness to less than 1 inch (2.5cm).
- Mix water, sugar, and salt in a ziplock bag until they dissolve. Add the chicken and let it marinate in the refrigerator for at least 3 hours (overnight is also fine). Take the ziplock bag out of the refrigerator at least 30 minutes before cooking in the next step to allow the chicken to come to room temperature.
- Heat a large pot filled with plenty of water (ideally half a gallon/1.9 liters or more per 2 servings). Once it comes to a boil, immerse the ziplock bag with the chicken into the pot. If the chicken is not fully submerged in the water, place a heat-resistant bowl or something similar on top to weigh it down. Cover the pot, turn off the heat, and let it sit for at least an hour.
- Remove the ziplock bag from the pot and cut the chicken into bite-sized pieces.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 154kcal
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