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Steamed Shio-Koji Chicken

May 23, 2012

Shio-koji works well as a marinade because the salt and enzymes tenderize the meat and add umami flavor. The simplest preparation is to marinate the chicken in shio-koji overnight, then steam-cook. The meat is tender and flavorful.

Steamed Shio-Koji Chicken

Serves 4

1 whole chicken breast, skin and bone-on (about 1 1/2 pounds)

2 tablespoons shio-koji

1. Cut the chicken breast into two equal halves. In a gallon-sized plastic bag, combine the chicken and shio-koji. Make sure all parts of the chicken are covered with the seasoning. Seal the bag and place in the refrigerator overnight.

2.  Place the chicken in a steamer and steam on high for 20-30 minutes or until meat registers at 160 F at the thickest part.

One Comment
  1. Koji really tenderizes all kinds of meats and fish. It adds flavor.

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