salad chicken

Salad chicken, as the Japanese call it…poached chicken in English, has been trending here for awhile now as a good way to get lean protein into your diet.

You can find them pre-made in the markets and convenience stores.

I’ve even seen fish versions called salad fish…ha!

I found a recipe online and tried making it.

Adapted from the internet

250 grams chicken breast, skinless

1 teaspoon salt

2 teaspoons sugar

1 tablespoon sake (rice wine)

Poke holes into the meat with a fork.

Rub in the salt, sugar and sake.

Place chicken onto a plate and cover lightly with plastic wrap.

Zap for 6 minutes in a microwave at 500 watts.

Leave covered until cooled.

After it is cooled, you can shred or cut into slices.

NOTES: super easy and the meat comes out tender and moist.

Instead of rubbing in the salt, sugar and sake onto the chicken, I mixed the salt, sugar and sake together then "swished" the chicken in the liquid and then zapped it.

(If you don’t use a microwave, you can wrap the chicken in plastic wrap then put it into an airtight bag.

Bring a pot of water to a boil, then put the airtight bag with chicken in and turn the heat off, leave in the pot until the water cools.)

I didn’t save the liquid but will the next time I make this since I read you can use the liquid like chicken broth.

I’m ready for salad weather.

CAUTION: when zapping the liquid overflows onto the turntable.