Easy and super delicious! Great for bento boxes, or enjoy as an appetizer with drinks. Chicken breast is rather dry, but you can make it juicy with this recipe, and it's a lot lower in calories than chicken thigh.
Butterfly the chicken to make an even thickness. Adjust the thickness by making shallow cuts in the thick parts of the chicken.
Coat the meat with 1 teaspoon of sugar and 1 teaspoon of salt, and put it in a plastic bag. Massage the meat over the bag, and allow it to rest for about 3 hours to overnight. You can use the chicken breast with or without the skin.
Rinse the rested chicken breast really well, and pat dry with paper towels. If you only rinse it lightly, the flavor of the chicken will be rather strong.
Gently roll the chicken on a sheet of plastic wrap, and wrap it up tightly not leaving air as much as possible. If you couldn't wrap it tightly, wrap it up with another sheet of plastic wrap to make a second layer!
Twist both ends like a candy, and secure with rubber bands. Make sure that there is not much air inside.
When the water comes to a boil, turn off the heat. Put the wrapped chicken into the pot, and cover with a lid, without turning the heat on. When the water cools down, it's done.
Variation: By rolling the chicken with boiled vegetables (carrots, green beans, shiso leaves, edamame, etc.) inside, it'll add color and flavor.
Variation: If you coat the outside of the chicken with black pepper before you roll it up, you can make spicy ham. It goes really well with beer!
Story Behind this Recipe
I learned this from my friend! Chicken breast is cheap, but it's rather dry when cooked. But you can make it moist and tender with this recipe.
Do not turn on the heat after you put the wrapped chicken into the pot, since the plastic wrap may melt!
It's easier to roll up the chicken, and it won't break up easily if you remove the skin. Or remove the skin first, then wrap it around the rolled chicken, then wrap in the plastic wrap!