Shio-Koji Cured Chicken Ham

• 2 Chicken breasts
• 1 dash Sake
• 1 tbsp Honey
• 1 heaping tablespoon Salt
• 2 tbsp Shio-koji (salt fermented rice malt)

1. Rinse the chicken quickly and pat dry with paper towels.
2. Rub the seasoning in, and leave to marinate in the refrigerator for 1 to 2 days.
3. Rinse the shio-koji off quickly.
4. Put the chicken in a diluted saltwater solution, and leave it soaking to desalinate for 1-2 hours.
5. Pat dry completely.
6. Place one piece of chicken skin side down.
7. Place the other piece of chicken on top of the first one, skin side up.
8. Roll the Step 4 chicken in aluminium foil into a cylinder, then wrap tightly in plastic wrap.
9. Bring a pot of water to a boil, add the roll and boil for 1 minute.
10. Cover the pot with a lid, turn off the heat and leave the until it's cooled down.
11. When the pot from Step 6 has cooled down, chill the roll in the refrigerator before removing the foil and plastic.
12. Slice to your desired thickness and serve.

chicken breasts, sake, honey, salt, koji

Taken from cookpad.com/us/recipes/145585-shio-koji-cured-chicken-ham (may not work)