Pat dry the chicken breast and sprinkle sugar and salt (in this order). If you salt first, the meat will be tough.
Put in a plastic bag and squeeze out as much as air possible. Tie the bag and leave to rest in the fridge for 24 hours.
You will find the liquid from the chicken in the bag. Rinse the chicken quickly to remove the liquid and seasonings. You don't have to de-salt for a long time at all.
Bring water in a pan to the boil and put the chicken. Cook the chicken for 5 minutes without boiling. Skim off any scum.
Turn off the heat and leave to stand for 8 hours. Cover with a lid to protect the contents.
In this photo the soup has cooled down completely and the fat has risen to the surface.
Slice and serve. Serve as it is or use as a sandwich filling or salad topping.
Use for your ramen soup noodles instead of char siu. Cold Ramen (Recipe ID: 1225447).
The cooking liquid can also be enjoyed as delicious soup. Just sprinkle black pepper and eat as it is or use itfor making risotto.
If the chicken is too dry, drizzle a little olive oil.
In summer, the soup goes bad quickly. Store in the fridge for the 8 hour resting period. If you keep it longer, divide into small portions and freeze.
Story Behind this Recipe
This is my favorite chicken ham recipe.
Although the skin is attached to the meat, the fattiness is gone after cooking, so it's healthy. If you use smaller pieces of chicken, reduce the sugar and salt amount. Once you make this, slice and divide into small portions to freeze. It is handy.