Ultimate Chicken Tenderloin Peperoncino
ID: 2f112dcd...
This Peperoncino recipe is directly passed down from Chef Morita, the 'Meat Genius' who has a 7-year waiting list. Using chicken tenderloins prepared with a brine solution, you'll achieve an incredibly succulent and tender texture. The rich umami of Hi-Me, fresh parsley, and garlic flavors coat the pasta for an unparalleled dining experience.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil the brine solution, pour it over the pierced chicken tenderloins, cover, and let them cook in the residual heat for 10 minutes. → Remove the chicken, shred by hand, and prepare the garlic and parsley. → Stir-fry the garlic and chili pepper in olive oil, then turn off the heat and mix in the Hi-Me, butter, and parsley. → Add the chicken, pasta, and a splash of the brine, then toss quickly to finish.
Cooking Steps
Brief Cooking Order
Boil the brine solution, pour it over the pierced chicken tenderloins, cover, and let them cook in the residual heat for 10 minutes. → Remove the chicken, shred by hand, and prepare the garlic and parsley. → Stir-fry the garlic and chili pepper in olive oil, then turn off the heat and mix in the Hi-Me, butter, and parsley. → Add the chicken, pasta, and a splash of the brine, then toss quickly to finish.
Introduction
This Peperoncino recipe is directly passed down from Chef Morita, the 'Meat Genius' who has a 7-year waiting list. Using chicken tenderloins prepared with a brine solution, you'll achieve an incredibly succulent and tender texture. The rich umami of Hi-Me, fresh parsley, and garlic flavors coat the pasta for an unparalleled dining experience.
Step 1
Combine 400ml of water, 8g of salt, 16g of sugar, and 1 teaspoon of lemon juice in a pot and bring to a boil to make the brine.
Step 2
Pierce the chicken tenderloins with a fork along the grain and place them into a heat-resistant container.
Step 3
Pour the boiling brine over the chicken, cover, and let it sit for 10 minutes to cook gently in the residual heat.
Step 4
Bring a pot of water to a boil, add salt to reach a 1.5% concentration, and start cooking the pasta.
Step 5
After 10 minutes, remove the chicken and shred it by hand into bite-sized pieces.
Ingredients List
Important Notes
When piercing the chicken tenderloin with a fork, poke vertically along the grain (the sections that separate like leaves). This allows the brine to penetrate efficiently, resulting in a much juicier and softer texture. 💡
By pouring the boiling brine over the chicken and letting it sit for 10 minutes, you ensure the meat doesn't overcook, keeping it succulent and avoiding dryness. 🔥
For the best experience, drizzle extra 'AJINOMOTO Extra Virgin Olive Oil' right before eating to enhance the fresh aroma. ✨
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...