This is a recipe for moist and addictive salad chicken (chicken ham chashu) using Yamasa's 'Kore! Uma!! Tsuyu'. Anyone can easily make surprisingly tender and juicy chicken breast using the hot water bath method. We also introduce variations for salads and rice bowls, so please try this high-protein and exquisite dish.
Ingredients
Main Ingredients (2 servings)
- Chicken breast 700g
- Lettuce to taste
- Cooked rice 200g
- Green onion 30-40g
Seasonings
- [A] Chicken stock 3 tsp
- [A] Kore! Uma! Tsuyu 3 tbsp
- [A] Garlic 2 cloves
- [A] Ginger 10g
- [A] Black pepper to taste
- [B] Kore! Uma!! Tsuyu 2 tbsp
- [B] Vinegar 3 tbsp
- [B] Rice oil 2 tbsp
- [B] Wasabi 8cm
- [B] Salt 1 pinch
- Black pepper to taste
- Sesame oil a dash
- Lemon, as desired
- Chicken cooking liquid 2 spoonfuls
Steps
- Pierce 700g chicken breast with a meat tenderizer. A fork can be used as a substitute.
- Prepare two resealable bags and place 350g chicken breast into each bag.
- Add chicken stock 1 and 1/2 tsp, Kore! Uma!! Tsuyu 1 and 1/2 tbsp, 1 clove garlic, ginger 5g, and black pepper to taste to each bag.
- Seal the bags tightly and massage well to ensure the seasonings coat the entire chicken breast. [Tip!] Returning the chicken to room temperature helps it cook more evenly.
- Bring a large pot of water (approx. 1.5L) to a boil.
- Place the two resealable bags with the chicken breast into the boiling pot.
- Cook for about 1 minute, then cover with a lid and turn off the heat.
- Let it sit for 45 minutes, cooking with residual heat. [Tip!] Placing the chicken breasts in the hot water without overlapping ensures even cooking. Maintain a core temperature of 65°C for a moist and tender result.
- Slice the green part of 30-40g green onion diagonally and thinly.
- Revive wilted lettuce to taste by soaking it in 50°C water for about 15 minutes. Remove any discolored parts. [Tip!] Soaking in 50°C water makes the lettuce crisp.
- In a bowl, combine Kore! Uma!! Tsuyu 2 tbsp, vinegar 3 tbsp, rice oil 2 tbsp, wasabi 8cm, and 1 pinch salt, and mix well to make the wasabi dressing.
- After 15 minutes, thoroughly drain the lettuce and pat dry.
- Remove the chicken breast, which has rested for 45 minutes, from the pot. Once it has cooled slightly, take it out of the bags.
- Arrange the drained lettuce on a plate and top with to taste shredded chicken breast.
- Drizzle the wasabi dressing over the arranged salad.
- Place 200g cooked rice in a bowl and top generously with shredded chicken breast.
- Drizzle 2 spoonfuls of the leftover liquid (chicken cooking liquid) from the chicken's hot water bath.
- Drizzle with a dash of sesame oil and sprinkle with black pepper to taste. Squeeze lemon over it, as desired.
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