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Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

Shio-koji brings out plenty of umami flavoring! It's super tender, too!
Without oil to pan fry, this healthy dish is cooked on a grill (or baked in the oven), so the excess fat is cooked off.

Ingredients

Chicken (thigh or breast)
1 fillet
Shio-koji (salt-fermented rice malt)
1 tablespoon
Green peppers, tomatoes, etc (for garnish)
to taste

Steps

1. Cut into the thick parts of the chicken and butterfly to even the thickness. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight.
2. Remove from the refrigerator 30 minutes (1 hour in wintertime) before cooking. Microwave for 18-20 minutes. You could also grill it.
3. If using an oven, bake for 18-20 minutes at 200°C.
4. If pan frying, cook it on parchment paper or aluminum foil, since it burns easily. First fry the skin side down, cook it to a crisp, then turn over the chicken.

Story Behind this Recipe

I'm really into using shio-koji.