Just 5 minutes of prep and then you can walk away — that's all it takes to make this super tender chicken chashu from breast meat! This recipe has earned over 4,000 reviews from emy's fans, so you know it's a winner! ✨
Ingredients
2 servings- Chicken breast1 small piece
- ★Soy sauce150cc
- ★Water100cc
- ★Mirin100cc
- ★Sugar3 1/2 tbsp
- ★Vinegar1/2 tbsp
- ★Grated ginger1 clove worth
- ★Green part of scallion1 stalk
- ★Grated garlica pinch (optional)
Directions
60 min- 1
If the chicken breast is large, slice it diagonally into thin pieces to split it into 2 portions, so it cooks evenly throughout.
- 2
Place all the ★ seasonings into a small saucepan just large enough for the chicken breast to be fully submerged.
- 3
Heat over medium until the sauce comes to a boil, then add the chicken breast, reduce the heat to low, and cook for 2 minutes.
- 4
Flip the chicken breast and cook for another 2 minutes (4 minutes total).
- 5
Place a lid on the pot and let the chicken sit at room temperature until completely cooled.
- 6
If adding soft-boiled eggs to marinate, wait until the sauce has cooled down before adding them — adding eggs while the sauce is still hot will overcook them.
- 7
Slice to your preferred thickness, drizzle with the sauce, and serve. For a richer flavor, let the sliced chicken soak in the sauce for a while before serving.
Tips
Use a small saucepan just the right size to keep the chicken breast fully submerged in the sauce so it cooks through properly. The recipe uses a small breast, but adjust the cooking time depending on the size of your chicken. Feel free to remove the skin if you prefer.
Nutrition
Per serving- Calories210 kcal
- Protein19 g
- Fat3 g
- Carbs21 g
- Sodium4.2 g
Just 5 minutes of prep and then you can walk away — that's all it takes to make this super tender chicken chashu from breast meat! This recipe has earned over 4,000 reviews from emy's fans, so you know it's a winner! ✨
Ingredients
2 servings- Chicken breast1 small piece
- ★Soy sauce150cc
- ★Water100cc
- ★Mirin100cc
- ★Sugar3 1/2 tbsp
- ★Vinegar1/2 tbsp
- ★Grated ginger1 clove worth
- ★Green part of scallion1 stalk
- ★Grated garlica pinch (optional)
Directions
60 min- 1
If the chicken breast is large, slice it diagonally into thin pieces to split it into 2 portions, so it cooks evenly throughout.
- 2
Place all the ★ seasonings into a small saucepan just large enough for the chicken breast to be fully submerged.
- 3
Heat over medium until the sauce comes to a boil, then add the chicken breast, reduce the heat to low, and cook for 2 minutes.
- 4
Flip the chicken breast and cook for another 2 minutes (4 minutes total).
- 5
Place a lid on the pot and let the chicken sit at room temperature until completely cooled.
- 6
If adding soft-boiled eggs to marinate, wait until the sauce has cooled down before adding them — adding eggs while the sauce is still hot will overcook them.
- 7
Slice to your preferred thickness, drizzle with the sauce, and serve. For a richer flavor, let the sliced chicken soak in the sauce for a while before serving.
Nutrition
Per serving- Calories210 kcal
- Protein19 g
- Fat3 g
- Carbs21 g
- Sodium4.2 g
Tips
Use a small saucepan just the right size to keep the chicken breast fully submerged in the sauce so it cooks through properly. The recipe uses a small breast, but adjust the cooking time depending on the size of your chicken. Feel free to remove the skin if you prefer.