Soft & Juicy Shio-Koji Steamed Chicken

• 1 Chicken breast
• 1 tbsp Shio-koji
• 1 tbsp Sake

1. Butterfly the chicken breast at the thickest part, rub in the shio-koji, cover with wrap, place in a storage bag, and refrigerate for 1-2 days.
2. Spread out the chicken in a heat-resistant container, sprinkle in the sake, loosely cover with wrap, and microwave at 600 W for 5-6 minutes.
3. Leave it in the microwave as is until it cools.
4. Cut once it has cooled.
5. Pork Belly & Daikon Radish Simmer.
6. Chicken Tsukune Bento.
7. New Potato Sweet Simmer.

chicken, koji, sake

Taken from cookpad.com/us/recipes/143449-soft-juicy-shio-koji-steamed-chicken (may not work)