10% of the weight of the meat (30 g per 300 g meat)
Butter (or margarine)
A small amount
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.
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.
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.
Steam-cook for 10 minutes over a low heat without touching it.
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.
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.
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.
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.
You just fry the skin side. Cover with a lid and cook through slowly (You really don't need to touch it, so you can make something else during that time.) If you press down on the meat after topping it with the juice in Step 5, it's not done yet and it is still soft to the touch. It will become springy as it cooks through.