Chilled Chicken Breast for the Summertime
Chilled Chicken Breast for the Summertime

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chilled chicken breast for the summertime. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chilled Chicken Breast for the Summertime is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Chilled Chicken Breast for the Summertime is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook chilled chicken breast for the summertime using 16 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Chilled Chicken Breast for the Summertime:
  1. Make ready Chicken breasts
  2. Take ・Sake
  3. Take ・Sugar
  4. Make ready ・Salt
  5. Get Katakuriko
  6. Get Vegetables such as lettuce and cherry tomatoes
  7. Make ready For the cold shabu-shabu sauce with daikon radish, soy sauce, and lemon (Recipe ID: 1494363)
  8. Get Soy sauce
  9. Get Mirin
  10. Get Vinegar
  11. Prepare Lemon juice
  12. Make ready Sugar
  13. Take Honey
  14. Take Dashi stock granules
  15. Prepare Water
  16. Get Daikon radish
Instructions to make Chilled Chicken Breast for the Summertime:
  1. Make the cold shabu-shabu sauce: Peel and grate the daikon radish. Place in a sieve and press with the back of a spoon to drain away the excess water.
  2. Combine sugar, honey, dashi stock granules and water in a heatproof container, and microwave for 40 seconds at 600 W.
  3. Add soy sauce, mirin, vinegar, lemon juice, and the grated daikon radish from Step 1 to Step 2.
  4. Take the skin off the chicken breast meat and on the diagonal into about 7 mm pieces.
  5. Prep for "salted chicken": Put the chicken pieces in a bowl, sprinkle sake, sugar, and salt and rub in well. Leave for a while to macerate.
  6. Coat the chicken with katakuriko. Shake off excess starch and put the chicken in a pan of boiling water one piece at a time.
  7. Adjust the heat so that the water in the pan is not bubbing rapidly, and lightly simmer the chicken.
  8. When the chicken pieces are cooked through, turn off the heat, and drain in a sieve.
  9. Fill a bowl with cold water and put in the chicken. Change the water 2 to 3 times to cool the chicken.
  10. When the chicken has cooled down, put in a bowl of ice water to chill.
  11. Drain the chicken pieces in a sieve.
  12. Line a serving plate with lettuce, cherry tomatoes or other vegetables, and put the chicken pieces on top. Pour the sauce over the chicken and serve.
  13. Please also see a sashimi-style recipe with wasabi soy sauce. "Amazingly tender! Sashimi-style Chicken Breast".
  14. This is the version with umeboshi, bonito flakes and soy sauce: "Chilled chicken breast with umeboshi, bonito flakes and soy sauce".
  15. Here's another light dish, "Summertime Chicken Tenders with Vinegar Sauce".

So that’s going to wrap this up with this exceptional food chilled chicken breast for the summertime recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!