Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Asian, Dinner, Kid Friendly, Lunch, Main Courses, Poultry, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Asian, Asian Grocery Store, Chicken Thighs, Condiment, Dinner, Enzymes, Fish, Fridge, Japanese, Kid Friendly, Lunch, Main Courses, Malted Rice, Marinating, Meats, Miso, Olive Oil, Plain Yogurt, Poultry, Salt, Saute Pan, Shio-Koji, Tender Salt Chicken, The Lazy Way To Cook, Umami, Victoria Hart Glavin, Week Nights, Weekend Fun, Ziplock Bag
Tender Salt Chicken
If you’re looking for a new way to make chicken here is a nice change of pace. It’s made with a wonderful Asian ingredient called Shio-Koji. Shio-Koji is a Japanese traditional condiment made from malted rice and salt. Its salty flavor can be a great substitute for salt, by lowering the overall salt content to less than 50%. Shio-Koji is a live food that is rich in enzymes. It brings out the umami in foods. Shio-Koji imparts a rich savory flavor making any dish delicious. It is excellent to use when marinating fish or meat and can be found in most Asian grocery stores.
INGREDIENTS
2 Tablespoons Miso
1 Tablespoon Shio-Koji
1 Pound Chicken Thighs
4 Tablespoons Plain Yogurt
3 Tablespoons Olive Oil
In a medium size bowl combine the yogurt, miso and Shio-Koji. Mix well to combine. Place the chicken thighs in a large ziplock bag and pour the Shio-Koji mixture in the bag to cover the chicken. Zip up the bag and give a good shake to ensure that all of the chicken is nicely covered. Place in the fridge and let sit for at least 2 hours. Place a large size sauté pan on the stove and pour in the olive oil. Turn the heat to medium-high and place the chicken thighs into the sauté pan. Cook one side for 3 minutes and then turn over. Cook the other side for another 3 minutes. Reduce the heat to medium-low and cook for15 to 20 minutes. Remove from the heat and transfer to a serving plate. Serves 2
