Japanese🥩 Meat

Ultra-Tender Chicken Breast with Spinach, Japanese Style

Name: Ultra-Tender Chicken Breast with Spinach, Japanese Style
Cuisine: Japanese
Ingredients: ~2 breasts chicken breast; ~200 g spinach; ~10 g bonito flakes; to taste salt; ~1 tbsp cornstarch; a pinch soy sauce; ~2 tbsp cooking sake; ~1 tbsp mirin

Using the cross-grain slicing and tenderizing technique, this chicken breast turns out incredibly tender and silky. Paired with blanched spinach and a delicate bonito-soy broth, it captures the subtle flavors of Japanese home cooking.

High-proteinLow-carb

Adapted from a video by 詹姆士官方專屬頻道

學會「逆紋切」，爆嫩雞肉不是夢！｜日式菠菜雞胸 [詹姆士]

Watch on YouTube

Ingredients

chicken breast~2 breastsest.
spinach~200 gest.
bonito flakesUsed to make bonito broth (no boiling needed)~10 gest.
saltto taste
cornstarchLightly dust over tenderized chicken to prevent sticking~1 tbspest.
soy sauceJust a touch to add colora pinch
cooking sake~2 tbspest.
mirin~1 tbspest.

Steps

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1
Steep bonito flakes in hot water (no boiling needed) to make a bonito broth, then strain and set aside.
2
Blanch the spinach stems first, then the whole leaves, and immediately shock in ice water to keep it crisp rather than mushy.
3
Prepare the chicken breast: remove the tendon-attached tenderloin piece, then slice the breast against the grain into roughly 0.5cm thick pieces.
4
Pound the chicken slices with the back of a knife or a meat mallet until slightly translucent, pushing the fibers outward to loosen them — this gives the meat room to contract when cooked, keeping it tender instead of tough.
5
Season the chicken simply with salt, then dust a thin layer of cornstarch over it after tenderizing, patting gently so the coating stays thin.
6
Roll up the blanched spinach and squeeze out excess water, then trim off the ends.
7
Season the bonito broth with a touch of soy sauce, sake, and mirin, then gently heat it to make a light, delicate soup base.
8
Bring water to a boil, turn off the heat, then poach the seasoned chicken slices in the residual heat until just cooked through for the silkiest texture.
9
Plate the poached chicken with the spinach and bonito broth; you can also wrap the chicken in spinach and eat it rolled up for a silky, refreshing, naturally sweet bite.

Ultra-Tender Chicken Breast with Spinach, Japanese Style

Ingredients

Steps

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