Ultimate Chicken Tenderloin Peperoncino
ID: 8b778929...
This is the ultimate pasta recipe passed down by meat maestro Hayato Morita, which transforms chicken tenderloins—often prone to drying out—into incredibly moist and succulent pieces. The tenderloins are pre-cooked in a special mildly acidic brine, which pairs perfectly with a sauce that maximizes the potential of olive oil.
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🍳 Cooking Flow
Mix water, salt, sugar, and lemon juice to create a brine, bring it to a boil, pour it over chicken tenderloins that have been pierced with a fork, cover, and let sit for 10 minutes. → Mince the garlic and parsley, and boil the pasta in 1.5% salted water until 1 minute before the package instructions. → Heat olive oil and garlic in a frying pan; once fragrant, turn off the heat and add red chili pepper, Haimi (umami seasoning), butter, parsley, and hand-shredded chicken tenderloins. → Add the cooked pasta and 2 tablespoons of the chicken poaching liquid (brine), toss well in the pan to emulsify, and serve on a plate.
Cooking Steps
Brief Cooking Order
Mix water, salt, sugar, and lemon juice to create a brine, bring it to a boil, pour it over chicken tenderloins that have been pierced with a fork, cover, and let sit for 10 minutes. → Mince the garlic and parsley, and boil the pasta in 1.5% salted water until 1 minute before the package instructions. → Heat olive oil and garlic in a frying pan; once fragrant, turn off the heat and add red chili pepper, Haimi (umami seasoning), butter, parsley, and hand-shredded chicken tenderloins. → Add the cooked pasta and 2 tablespoons of the chicken poaching liquid (brine), toss well in the pan to emulsify, and serve on a plate.
Introduction
This is the ultimate pasta recipe passed down by meat maestro Hayato Morita, which transforms chicken tenderloins—often prone to drying out—into incredibly moist and succulent pieces. The tenderloins are pre-cooked in a special mildly acidic brine, which pairs perfectly with a sauce that maximizes the potential of olive oil.
Step 1
In a measuring cup, combine 400ml water, 8g salt, 16g sugar, and 1 teaspoon lemon juice, mixing well to create a 'mildly acidic brine.' Pour this into a pot and bring to a boil.
Step 2
Using a fork, pierce the chicken tenderloins (3 pieces) all over to cut through the fibers vertically. Arrange the pierced tenderloins in a heat-resistant container.
Step 3
Pour the boiling brine over the tenderloins in the container. Turn the chicken over to ensure even temperature distribution, cover with a lid or tray, and let sit for 10 minutes to cook gently through with residual heat.
Step 4
Remove the stem of the garlic (2 cloves), remove the sprout if present, crush with the side of a knife, and mince coarsely. Finely mince the parsley.
Step 5
Add 2 tablespoons of 'AJINOMOTO Extra Virgin Olive Oil' and the crushed garlic to a frying pan and cook over medium heat to slowly draw out the fragrance.
Ingredients List
Important Notes
By soaking the chicken in a mildly acidic (lemon juice) brine, you shift the meat's isoelectric point to lock in moisture and prevent dryness. 💡
For the pasta emulsification, using the brine—which is infused with the savory flavor of the chicken—instead of standard pasta water creates a deep, mellow richness. 🍳
When serving, adding a drizzle of cold olive oil just before eating helps the fresh aroma recover dramatically. You can also crush and add cashews for an accent in texture, which goes perfectly with the dish. ⚠️
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