Chicken Breast Meat Seasoned with Soy Sauce Rice Malt

Chicken Breast Meat Seasoned with Soy Sauce Rice Malt

The soy sauce fermented rice malt makes the chicken breast meat surprisingly rich and juicy. It also adds great flavor to the chicken, so it's perfect for guests or bento.

Ingredients: 4 servings

Chicken breast
Shoyu-koji (soy sauce fermented rice malt) or shio-koji (salt-fermented rice malt)
10% of the weight of the meat (30 g per 300 g meat)
1 teaspoon
Butter (or margarine)
A small amount


1. Remove the excess fat from the chicken, place into a plastic bag, add in the soy sauce rice malt and honey, and rub it in well. ※If you are freezing this, then now is the time to do it.
2. Let it sit in the fridge overnight. Take it out of the fridge 30 minutes before cooking. Completely thaw out frozen chicken, and take it out of the fridge 30 minutes before cooking as well.
3. Turn the frying pan onto a low heat, add in butter (or margarine), place the chicken into the frying pan skin side down, and immediately cover with a lid.
4. Steam-cook for 10 minutes over a low heat without touching it.
5. Open the lid once and tilt the pan to the side to scoop up the juices, and ladle it back on top of the meat with a spoon. Cover it back up with the lid.
6. If no juices come out of the meat in step 5, this means that the heat might be a little high, so turn it down.
7. Steam cook for an additional 5-10 minutes covered with the lid. Check if it's done or not by pressing on with your finger, and it's fine if it springs back.
8. Take it out onto a plate, immediately cover in plastic wrap, and let sit until the residual heat subsides. You can also wrap it up in aluminium foil.

Story Behind this Recipe

I wanted to transform some affordable chicken breast meat into a gorgeous and delicious dish. It's great for home cooks on a budget.