Moist in the microwave! Chicken char siu
|Material ( For 1-2 people )|
|Chicken breast||1 sheet|
|Salt and pepper||Appropriate amount|
|soy sauce||1 tablespoon|
|sweet sake||1 tablespoon|
|Grated ginger (tube is OK)||1 tsp|
|Grated garlic (tube is OK)||1 tsp|
"Chicken breast" is an inexpensive, high-protein, and voluminous help ingredient. It's a strong ally on the table, but it tends to be dry when cooked. Especially when heated in a microwave oven, water will escape and it will become hard.
When cooking such chicken breast in a microwave oven, it is recommended to wrap it in a cooking sheet that has a higher heat-resistant temperature than wrap and traps steam and heat it! It's surprisingly moist, soft and juicy. This time, I will introduce how to make chicken char siu using parchment paper.
Moist chicken char siu in the microwave
● MaterialsClick here for what to prepare.
1 chicken breast 1 tablespoon salt and pepper appropriate amount soy sauce
1 tablespoon mirin
1 tablespoon liquor
Grated ginger (tube is OK) 1 tsp
Grated garlic (tube is OK) 1 teaspoon
Then prepare the parchment paper.
● How to makeOpen the chicken breast with double doors, stab it in several places with a fork to make holes, and then rub in salt and pepper.
Combine 2 tablespoons of water (not included) with soy sauce, mirin, sake, grated ginger, and grated garlic.
Roll the skin inside and fasten it with a toothpick.
Place the meat on the parchment paper and sprinkle the combined sauce.
Wrap it tightly with parchment paper and twist both ends to make a candy wrap.
Place on a bakeware and heat in a microwave oven (500W) for 4 minutes without wrapping. Take it out, turn it over and heat it for another 3 and a half minutes.
Leave it until the rough heat is removed, and when it is cooked by preheating, it is complete! Cut and serve on a plate.
● What is the taste?It's moist and soft, and has a texture that contains plenty of water, so it's too delicious! The sweet and sour taste of ginger and garlic sauce is also firmly entwined, and it is so addictive that you can make one piece by yourself. Even when I compared it with the one wrapped in plastic wrap and heated, it was moist and softer when wrapped with a cooking sheet.
This time, I made it with Japanese-flavored char siu, but you can make it a simple salad chicken with only salt, or add sesame oil and green onions to make it "salt onion flavor". Please enjoy various arrangements!