Chicken Breast Marinated in Aromatic Sauce with Shiso Leaves
An exquisite recipe where chicken breast is marinated in potato starch and sake, then cooked using residual heat to achieve a moist and plump texture. The refreshing aromatic sauce packed with herbs and the fragrance of shiso leaves will keep you coming back for more rice.
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🍳 Cooking Flow
Slice the chicken breast, then massage in salt, pepper, potato starch, and sake → Bring grated ginger, garlic, seasonings, and chopped aromatic vegetables to a boil in a small pot to create the sauce → Place the chicken in boiling water, turn off the heat, and cook using residual heat for 5-10 minutes → Layer the shiso leaves and chicken in a container and pour the sauce over to marinate
Cooking Steps
Brief Cooking Order
Slice the chicken breast, then massage in salt, pepper, potato starch, and sake → Bring grated ginger, garlic, seasonings, and chopped aromatic vegetables to a boil in a small pot to create the sauce → Place the chicken in boiling water, turn off the heat, and cook using residual heat for 5-10 minutes → Layer the shiso leaves and chicken in a container and pour the sauce over to marinate
Introduction
An exquisite recipe where chicken breast is marinated in potato starch and sake, then cooked using residual heat to achieve a moist and plump texture. The refreshing aromatic sauce packed with herbs and the fragrance of shiso leaves will keep you coming back for more rice.
Step 1
Remove the skin from the chicken breast and slice into bite-sized pieces.
Step 2
Place the sliced chicken breast in a bowl, add salt, pepper, potato starch, and sake, and massage thoroughly by hand.
Step 3
Grate the garlic and ginger, and combine them in a bowl with the soy sauce, vinegar, sugar, and water.
Step 4
Finely chop the onion, myoga, and shiso leaves.
Step 5
Add the prepared seasoning mixture and chopped aromatic vegetables to a small pot and bring to a boil. Optionally, add grated lime zest.
Ingredients List
Important Notes
Coating the chicken breast with potato starch locks in moisture, preventing it from drying out and giving it a plump texture. ✨
When boiling the chicken breast, turning off the heat immediately after adding it to boiling water and cooking slowly with residual heat is the key to a tender finish. 🔥
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