Chilled Chicken Breast for the Summertime
Chilled Chicken Breast for the Summertime

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, chilled chicken breast for the summertime. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chilled Chicken Breast for the Summertime is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Chilled Chicken Breast for the Summertime is something that I’ve loved my entire life.

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To begin with this recipe, we have to prepare a few components. You can have chilled chicken breast for the summertime using 16 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Chilled Chicken Breast for the Summertime:
  1. Take Chicken breasts
  2. Get ・Sake
  3. Prepare ・Sugar
  4. Make ready ・Salt
  5. Get Katakuriko
  6. Make ready Vegetables such as lettuce and cherry tomatoes
  7. Get For the cold shabu-shabu sauce with daikon radish, soy sauce, and lemon (Recipe ID: 1494363)
  8. Prepare Soy sauce
  9. Get Mirin
  10. Prepare Vinegar
  11. Get Lemon juice
  12. Take Sugar
  13. Get Honey
  14. Take Dashi stock granules
  15. Take Water
  16. Make ready Daikon radish

Straight from the farmstand to dinner - Summer Garden Pasta. I marinate cherry tomatoes in olive oil, basil, and garlic for four hours, then cook some pasta and toss them all together. Sprinkle with lemon and black pepper as needed. Peel away skin and removes seeds.

Instructions to make Chilled Chicken Breast for the Summertime:
  1. Make the cold shabu-shabu sauce: Peel and grate the daikon radish. Place in a sieve and press with the back of a spoon to drain away the excess water.
  2. Combine sugar, honey, dashi stock granules and water in a heatproof container, and microwave for 40 seconds at 600 W.
  3. Add soy sauce, mirin, vinegar, lemon juice, and the grated daikon radish from Step 1 to Step 2.
  4. Take the skin off the chicken breast meat and on the diagonal into about 7 mm pieces.
  5. Prep for "salted chicken": Put the chicken pieces in a bowl, sprinkle sake, sugar, and salt and rub in well. Leave for a while to macerate.
  6. Coat the chicken with katakuriko. Shake off excess starch and put the chicken in a pan of boiling water one piece at a time.
  7. Adjust the heat so that the water in the pan is not bubbing rapidly, and lightly simmer the chicken.
  8. When the chicken pieces are cooked through, turn off the heat, and drain in a sieve.
  9. Fill a bowl with cold water and put in the chicken. Change the water 2 to 3 times to cool the chicken.
  10. When the chicken has cooled down, put in a bowl of ice water to chill.
  11. Drain the chicken pieces in a sieve.
  12. Line a serving plate with lettuce, cherry tomatoes or other vegetables, and put the chicken pieces on top. Pour the sauce over the chicken and serve.
  13. Please also see a sashimi-style recipe with wasabi soy sauce. "Amazingly tender! Sashimi-style Chicken Breast".
  14. This is the version with umeboshi, bonito flakes and soy sauce: "Chilled chicken breast with umeboshi, bonito flakes and soy sauce".
  15. Here's another light dish, "Summertime Chicken Tenders with Vinegar Sauce".

Sprinkle with lemon and black pepper as needed. Peel away skin and removes seeds. Cook pasta according to package directions, omitting salt. Our Air-Chilled Organic Chickens are * Fed a vegetarian non-GMO diet. * Raised without antibiotics or added growth hormones. * Humanely raised Free-Range Chicken * Air-Chilled for a delicious rich flavor every time. We know what we're eating this summer.

So that is going to wrap it up for this exceptional food chilled chicken breast for the summertime recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!