"Brining" gives the chicken breast a shocking and moist texture!
Although it is cheap, chicken breast tends to have a dry texture when cooked. Introducing a pretreatment called "brining" that makes it surprisingly moist and delicious.
Raw materials 1 chicken fillet, 5g each of salt and sugar, 200ml of water
Tool Freezer bag
Working hours 5Minutes
1. Put sugar and salt in a zipper bag, add water and dissolve well.
2. Add chicken, deflate and squeeze. Place in the refrigerator for 4 hours to overnight.
3. Take out the chicken breast and wipe off the water.
4. Cook the way you like.

Chicken breast brining

Although it is cheap, chicken breast tends to have a dry texture when cooked. Introducing a pretreatment called "brining" that makes it surprisingly moist and delicious.

Chicken breast brining

material

1 piece of chicken water 200ml (6.76us fl oz)
Sugar 5g (0.18oz)
Salt 5g (0.18oz)

Brining method

Put sugar and salt in a zipper bag, add water and dissolve well.

Step 1 Put sugar and salt in a zipper bag, add water and dissolve well.

Chicken breast brining

Add chicken, deflate and squeeze.

Step 2 Add chicken, deflate and close your mouth. Place in the refrigerator for 4 hours to overnight.

Place in the refrigerator for 4 hours to overnight. If you want to shorten the soaking time, cut the chicken into small pieces (slicing is OK in about 1 hour).

After that, wipe off the water and cook as usual. This time, I left it overnight (about 12 hours) and simply baked it on both sides in a frying pan. Assuming that it is seasoned with salt, I used only olive oil and garlic in addition to chicken.

Step 3 Remove the chicken breast and wipe it dry.

Step 4 Cook the way you like.
Because it is thick, cover it with aluminum foil and steam it.

What is its taste?

It's different than usual when I first insert a knife to cut. Moist and soft! It is juicy because you can see the cross section, and there is no fluffing of fibers.

Chicken breast brining

Even if you try it in your mouth, it's insanely moist! Plump and comfortable elasticity, crispness, and melting texture. Like ham, like sashimi. It's cooked well, but it feels like "raw".

Chicken breast brining

The taste is like a moderate salty taste. I also tried pickling for 24 hours separately, but it didn't become salty. However, depending on the cooking recipe, you may adjust it by reducing the salt content a little.

I've tried several recipes to moisturize chicken breast, but the effect of brining is an order of magnitude. It was a shock like "Well, this is really a chicken breast !?" By the way, not only chicken breast but also salmon and pork loin can be pickled. You can easily do it with the materials you have at home, so please give it a try!