How to Cook Chicken Meat Tender in the Microwave
The only seasonings used are salt and sake. Just heat it in the microwave for a few minutes to make it fluffy, soft, moist and juicy.
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Material
( For two people )
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chicken breast meat |
4 bottles |
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sake |
2 tablespoons |
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salt (e.g. sodium chloride, calcium sulfate, etc.) |
proper quantity |
With its high protein, low calorie content, and good cost performance, "chicken scissors" is a strong ally for family meals and diets. Boiling them in water is a hassle, but heating them in the microwave makes them dry... Solve that problem! Here is a recipe for making chicken meat tender and juicy in the microwave. It can be stored in the refrigerator or freezer as a side dish!
Chicken Fillets Cooked in a Microwave to Make Them Puffy
Ingredients
Here is what you need to prepare.
4 chicken scissors
2 tablespoons sake
Salt to taste
Directions
Place the chicken claws in a heatproof container and poke a few holes in them with a fork or toothpick (to prevent the meat from exploding).
Sprinkle with salt and sake, cover softly with plastic wrap, and microwave at 500W for 2 minutes.
Remove and cook for another 2 minutes, turning the meat over.
When done, cover with plastic wrap and leave until heated through. Continue to preheat.
When it is cool, gently tear it with your hands and remove the strands. If the inside is still pink, microwave for an additional 10 seconds at a time to heat through.
Break them up into pieces and they are ready to eat! If you don't want to eat it right away, put it in a storage container with the remaining cooking liquid in a heatproof container and store it in the refrigerator or freezer.
When storing, use the entire cooking liquid.
How does it taste?
Plump, soft, moist, and juicy. It is lightly seasoned with salt, so you can eat it by itself like salad chicken. It makes a great accompaniment to rice. We also recommend tossing it with ponzu sauce, mayonnaise, topping salads, chopped shiso leaves, and yuzu kosho!
If you don't have a lot of chicken pieces, adjust the cooking time a little shorter, and if you have a lot, adjust it longer. The key to making it fluffy, tender, and juicy is to preheat it slowly while sealing in the moisture.