Sarada Chicken (Japanese Poached Chicken Breast)
If you want to enjoy moist chicken breast, which is often dry, give this recipe a try. Sarada Chicken is a simple yet flavorful Japanese dish that features chicken breast, making it a great option for a healthy meal.
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Servings: 2
Instructions
- Pierce the chicken breast with a fork to help the seasoning soak in. If any parts are thicker than 1 inch (2.5 cm), make cuts to reduce the thickness to less than 1 inch (2.5 cm).
- Mix water, sugar, and salt in a Ziploc bag until fully dissolved. Then, add the chicken, seal the bag—pressing out as much air as possible—and let it marinate in the refrigerator for at least 3 hours (overnight is also fine). Take the bag out of the refrigerator about 30 minutes before cooking in the next step to allow the chicken to come to room temperature.
- Fill a large pot with plenty of water (ideally half a gallon/1.9 liters or more per 2 servings) and bring it to a boil. Once boiling, immerse the Ziploc bag with the chicken in the pot. If the chicken is not fully submerged in the water, place a heat-safe 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 Ziploc 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: 166.84kcal Carbohydrates: 3.03g Protein: 28.89g Fat: 3.53g Saturated Fat: 0.77g Polyunsaturated Fat: 0.55g Monounsaturated Fat: 1.04g Trans Fat: 0.01g Cholesterol: 87.09mg Sodium: 1340.39mg Potassium: 503.8mg Sugar: 3.04g Vitamin A: 40.83IU Vitamin C: 1.64mg Calcium: 9.37mg Iron: 0.52mg
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