Recipe of Ultimate A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Perfect A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar using 15 ingredients and 6 steps. Here is how you cook it.

This dish is usually made with chicken drumettes, but I tried using breast meat instead. There are no bones in the dish, so it's really easy to eat. We like to use both soy sauce and mentsuyu sauce to flavor dishes in our house. You'll have a lot of simmering sauce, so spoon it over the vegetables served on the side of the chicken too. Recipe by Hokkori-no

Ingredients and spices that need to be Make ready to make A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar:

1. Salted Chicken-Style <arinade (See Recipe ID: 1361151)
2. 2 Chicken breasts
3. 1 tbsp Sake
4. 1 tsp Sugar
5. 1/4 tsp Salt
6. Simmering Sauce
7. 50 ml Water
8. 100 ml Vinegar
9. 2 tbsp Soy sauce
10. 1 1/2 tbsp Mentsuyu (3x concentrate)
11. 3 tbsp Sugar
12. 1/2 tsp Grated ginger
13. 1/4 tsp Grated garlic
14. To finish:
15. 1 Katakuriko slurry

Steps to make to make A Summertime Dish! Light Simmered Chicken Breast Tenderized with Vinegar

1. For the salted chicken style marinade: Rub the sake, sugar and salt into the chicken breasts, and leave them to marinate for a while.
2. Put all the simmering sauce ingredients into a pan and bring to a boil. Add the marinated chicken breasts from Step 1 skin-side down. Cover with a lid and simmer over medium heat for 5 minutes.
3. Take off the lid and turn over the chicken breasts. Replace the lid, and simmer for another 5 minutes.
4. Turn the chicken breasts over one more time, replace the lid again and simmer for an additional 2 minutes. Turn off the heat, and leave the pan as is for a while.
5. Take the chicken breasts out of the pan. Slice them into your desired thickness. Arrange in a plate with lettuce or other vegetables.
6. Reheat the sauce in the pan, thicken with katakuriko dissolved in water, and pour over the chicken breasts.

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