Moist Boiled Chicken Breasts with Shio-Koji

• 1 Chicken breast
• 2 tbsp Shio-koji
• 1200 ml Water

1. Put the chicken breasts and the shio-koji into a ziplock bag and seal.
2. Rub the shio-koji into the chicken through the bag, press our any air, and let it marinate for 30 minutes at room temperature.
3. Then let it sit in the refrigerator for half a day.
4. Return the Step 1 chicken to room temperature and then add as-is, with the skin facing up to a pot along with the water.
5. Turn on the heat.
6. As soon as the water comes to a boil, turn off the heat and cover with a lid.
7. Leave it until it has cooled, and then it's done.
8. Use both the meat and the boiling liquid to make Singapore Chicken Rice.
9. Turn the boiling liquid into onion gratin soup.
10. Use the liquid from boiling vegetable scraps to make consomme soup.
11. Use as a topping for chilled Chinese noodles.
12. Sandwich between bread for a hearty sandwich.
13. Here's how to make the shio-koji.
14. I used.

chicken, koji, water

Taken from cookpad.com/us/recipes/150789-moist-boiled-chicken-breasts-with-shio-koji (may not work)