You don't need to roll up the chicken to make this chicken ham. Marinate the chicken with shio-koji, then boil in a pot for 2 minutes! It's simply flavored, so you can make a lot of variations like steamed chicken.
[For a variation of this recipe] Scallion Sesame Oil Marinade Sauce (Recipe ID: 1668878)
Or eat however you like!
Put the chicken breast in a plastic bag, add the shio-koji and massage well. Leave it to rest in the fridge overnight.
Put plenty of water in a pot. Put Step 1 in the pot just before it comes to a boil.
Boil for 2 minutes over medium heat, not bringing the water to a boil. Turn off the heat, put a lid on and leave it for 30 minutes.
Remove the chicken from the pot. Cool down a little and slice the chicken. You can prepare this beforehand and store the bag in the fridge or freezer. It's good to have on hand for bento lunch boxes.
Chicken Ham Namul: I mixed the chicken with the "Scallion and Sesame Oil Marinade Sauce" (Recipe ID: 1668878)
"Rolled Chicken Ham with Vegetables and Cheese" (Recipe ID: 1797145)
Story Behind this Recipe
I used to make chicken ham using coarse salt, but when I tried with shio-koji, it turned out moist and delicious. This recipe is my standard now. It's easier and quicker than making steamed chicken.
The key to moist and tender chicken is not to boil it over high heat. Cooking through the chicken with the residual heat after you turn off the heat makes the chicken moist. I only flavored the chicken with shio-koji, so you can use it for various kinds of dishes.