Serves 2 | 30 Min
2 Chicken breast
1 tbsp Shio-koji
1-2 Spring onions
Some nuts if you like
1 tbsp of sesame oil/olive oil
1/2 leek, finely chopped
1 clove of garlic, grated
2 tbsp of soy sauce
2 tbsp of rice vinegar
2 tbsp of white wine/sake
2 tsp of sugar/honey
Marinate chicken breast with Shio-koji at least for 30 minutes up to 24 hours in the fridge.
1. Heat chicken breast with microwave
Put chickens on a microwave-safe plate and cover whole chickens with sesami oil to prevent drying. Wrap the plate and heat in the microwave for 4-5 minutes, 600W. If unheated, add 1 minute.
2. Make the leek sauce
Put sesame oil into the frying pan and heat the chopped leek. Add other sauce ingredients and boil it.
3. Serve the sliced chicken on your plate
with leek sauce, chopped tomatoes and spring onion. Add some nuts if you like.
Marinating chicken breast with Shio-koji before cooking makes the meat tender and increases the Umami flavour. If you do not have enough time, poke the meat with folk before marinating.