A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

• 2 Chicken breasts
• 1 tbsp Sake
• 1 tsp Sugar
• 1/4 tsp Salt
• 50 ml Water
• 100 ml Vinegar
• 2 tbsp Soy sauce
• 1 1/2 tbsp Mentsuyu (3x concentrate)
• 3 tbsp Sugar
• 1/2 tsp Grated ginger
• 1/4 tsp Grated garlic
• 1 Katakuriko slurry

1. For the salted chicken style marinade: Rub the sake, sugar and salt into the chicken breasts, and leave them to marinate for a while.
2. Put all the simmering sauce ingredients into a pan and bring to a boil.
3. Add the marinated chicken breasts from Step 1 skin-side down.
4. Cover with a lid and simmer over medium heat for 5 minutes.
5. Take off the lid and turn over the chicken breasts.
6. Replace the lid, and simmer for another 5 minutes.
7. Turn the chicken breasts over one more time, replace the lid again and simmer for an additional 2 minutes.
8. Turn off the heat, and leave the pan as is for a while.
9. Take the chicken breasts out of the pan.
10. Slice them into your desired thickness.
11. Arrange in a plate with lettuce or other vegetables.
12. Reheat the sauce in the pan, thicken with katakuriko dissolved in water, and pour over the chicken breasts.

chicken breasts, sake, sugar, salt, water, vinegar, soy sauce, sugar, ginger, garlic, slurry

Taken from cookpad.com/us/recipes/153463-a-summertime-dish-light-simmered-chicken-breast-tenderized-with-vinegar (may not work)