Moist Boiled Chicken Breasts with Shio-Koji

Moist Boiled Chicken Breasts with Shio-Koji

Easily make juicy and tender chicken whenever you want. The shio-koji makes it even more tender.


Chicken breast
1 (400 g)
2 tablespoons
1200 ml


1. Put the chicken breasts and the shio-koji into a ziplock bag and seal. Rub the shio-koji into the chicken through the bag, press our any air, and let it marinate for 30 minutes at room temperature. Then let it sit in the refrigerator for half a day.
2. Return the Step 1 chicken to room temperature and then add as-is, with the skin facing up to a pot along with the water.
3. Turn on the heat. As soon as the water comes to a boil, turn off the heat and cover with a lid. Leave it until it has cooled, and then it's done.
4. Use both the meat and the boiling liquid to make Singapore Chicken Rice Recipe ID: 1798699.
5. Turn the boiling liquid into onion gratin soup Recipe ID: 1899879.
6. Use the liquid from boiling vegetable scraps to make consomme soup Recipe ID: 1854870.
7. Use as a topping for chilled Chinese noodles Recipe ID: 1878446.
8. Sandwich between bread for a hearty sandwich.
9. Here's how to make the shio-koji. I used Recipe ID: 1818307.

Story Behind this Recipe

We refer to this as "floating chicken" since I just let the chicken chill in the pot.