Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken breast + shio-koji + olive oil cooked in the microwave. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well. When you are in a hurry you can just cook the chicken as-is. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake.

Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook chicken breast + shio-koji + olive oil cooked in the microwave using 3 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:

1. Prepare 1 Chicken breast
2. Get 2 tbsp Shio-koji (salt fermented rice malt)
3. Make ready 1 tbsp Olive oil

Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the. Steaks, chops, chicken breasts, and the like should be marinated for at least an hour and up to a few hours. Larger cuts, especially bone-in pieces of meat Shio koji has a can't-quite-put-your-finger-on-it magic flavor that toes the line between savory and sweet in the best way, and there is so much room.

Instructions to make Chicken Breast + Shio-Koji + Olive Oil Cooked in the Microwave:

1. Spread the chicken breast on a microwave-safe plate, and rub the shio-koji and olive in very well.
   1. When you are in a hurry you can just cook the chicken as-is, but if possible leave it to marinate in the refrigerator for more than 6 hours. The longer you let it rest in the marinade, the more its flavor and texture will improve.
2. You can leave it to marinate topped with bay leaves and so on if you like.
   1. Cover the plate tightly with plastic wrap, and microwave for 6 minute s at 600w.
3. The plastic wrap will rip and the chicken will become slightly browned. Leave it as-is to cool and rest for about 20 minutes if possible. This will settle the juices in the chicken.
4. You can eat microwaved chicken even when it's cold. You can slice it the next day too. It can be warmed up a bit in the microwave just before eating.
5. Slice thinly or thickly as you like. Use the leftover juices to pour over the chicken or use as a dipping sauce.

Steaks, chops, chicken breasts, and the like should be marinated for at least an hour and up to a few hours. Larger cuts, especially bone-in pieces of meat Shio koji has a can't-quite-put-your-finger-on-it magic flavor that toes the line between savory and sweet in the best way, and there is so much room. Insert the stem of the probe into the thickest part of the chicken, or in the center of the chicken if it is even in thickness. For those unfamiliar with shio koji, it is a mixture of malted rice, salt and water. It's fermented with the same bacteria used to make I believe the reason that every recipe calls for chicken breast instead of thighs is so that way nobody discovers that thighs My wife cooks with olive oil in the pasta water.

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