Chicken breast contains high levels of protein and is low in calories and fat, so it’s inarguably the healthiest meat to eat. However, it can become a bit dry when overcooked. In this recipe, I’ll show you how to cook succulent breast fillet. What’s more, it’s probably the easiest way to cook it: you don’t need any technique, only a kitchen timer. You can use the cooked breast fillet, not only for salad, but also many other dishes including sandwiches and pasta dishes. The cooking time for this recipe is 50 minutes, but 30 minutes of it is waiting time! Learn how to cook breast fillet from this recipe. It’s so handy to know and you’ll definitely use it again.
Cooking Time: 50 minutes
Cooking Level: Easy
Ingredients for 2
1 Chicken Brest Fillet
For the Dressing (mix well beforehand)
1 tbs Sugar
1 tbs Vinegar
1 tbs Soy Sauce
1 tbs Sesame Oil
1 tbs Sesame Seed (toasted) *optional
Nori Sheets (cut into strips or teared into small pieces) *optional
- Pour water in a pan, just enough to cover the chicken fillet. Bring to a boil.
- Add the chicken fillet in the pan. Once the water boils again, lower the heat and place a lid. Boil for 10 minutes over low heat and leave to cool down in the pan with the lid on for at least 30 minutes.
- Cut the cucumber into thin strips. When the chicken fillet cools down enough to be handled, tear it along the fibres and place on the cucumber. Drizzle the dressing.
- Place the sesame seeds and nori if you like.
Key: You can find how to make toasted sesame seed in THIS RECIPE. Please refer at ‘Preparation 3’ section.
Topic 1: Are you a breast person, or thigh person?
The breast fillet is the most popular part of chicken in the West. However, do you know that the succulent thigh is the most popular part of the chicken in Japan? It’s much more expensive than breast too.
It’s one of those interesting things about how food culture differs in each country. I’d like to know if you have any interesting differences in food culture in your country. Please let me know in the comments below.
Topic 2: Combat fatigue with chicken breast
A group of Japanese scientists studied the secret of stamina in migratory birds: the reason why they can fly long distances for long durations. They found a substance called ‘Imidazole dipeptides’ which have strong anti-fatigue and anti-oxidative effects, in their breast muscles. Most creatures have this substance in their most used therefore fatigued areas of their body, for instance, the root of the caudal fin of a bonito fish and the brain of a human. Although we all know chickens can’t fly, its breast is rich in Imidazole dipeptides, interestingly.
Research carried out in 2009 in Japan showed the continuous intake of Imidazole dipeptides for over 8 weeks showed signs of reduced fatigue. Dr Keiichi Shimizu, who led the research, said that eating 100g chicken breast per day for at least 2 weeks will make a difference. Let me know if it works for you!