Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chilled chicken breast for the summertime. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chilled Chicken Breast for the Summertime is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Chilled Chicken Breast for the Summertime is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have chilled chicken breast for the summertime using 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chilled Chicken Breast for the Summertime:

1. Prepare 2 Chicken breasts
2. Prepare 1 tbsp ・Sake
3. Make ready 1 tsp ・Sugar
4. Get 1/4 tsp ・Salt
5. Take 1 Katakuriko
6. Take 1 Vegetables such as lettuce and cherry tomatoes
7. Take For the cold shabu-shabu sauce with daikon radish, soy sauce, and lemon (Recipe ID: 1494363)
8. Make ready 3 tbsp Soy sauce
9. Make ready 2 tbsp Mirin
10. Take 1 1/2 tsp Vinegar
11. Prepare 1 tbsp Lemon juice
12. Prepare 1 tbsp Sugar
13. Make ready 1 tbsp Honey
14. Take 3/4 tsp Dashi stock granules
15. Make ready 1 tbsp Water
16. Make ready 150 grams Daikon radish

Instructions to make Chilled Chicken Breast for the Summertime:

1. Make the cold shabu-shabu sauce: Peel and grate the daikon radish. Place in a sieve and press with the back of a spoon to drain away the excess water.
2. Combine sugar, honey, dashi stock granules and water in a heatproof container, and microwave for 40 seconds at 600 W.
3. Add soy sauce, mirin, vinegar, lemon juice, and the grated daikon radish from Step 1 to Step 2.
4. Take the skin off the chicken breast meat and on the diagonal into about 7 mm pieces.
5. Prep for "salted chicken": Put the chicken pieces in a bowl, sprinkle sake, sugar, and salt and rub in well. Leave for a while to macerate.
6. Coat the chicken with katakuriko. Shake off excess starch and put the chicken in a pan of boiling water one piece at a time.
7. Adjust the heat so that the water in the pan is not bubbing rapidly, and lightly simmer the chicken.
8. When the chicken pieces are cooked through, turn off the heat, and drain in a sieve.
9. Fill a bowl with cold water and put in the chicken. Change the water 2 to 3 times to cool the chicken.
10. When the chicken has cooled down, put in a bowl of ice water to chill.
11. Drain the chicken pieces in a sieve.
12. Line a serving plate with lettuce, cherry tomatoes or other vegetables, and put the chicken pieces on top. Pour the sauce over the chicken and serve.
13. Please also see a sashimi-style recipe with wasabi soy sauce. "Amazingly tender! Sashimi-style Chicken Breast".
14. This is the version with umeboshi, bonito flakes and soy sauce: "Chilled chicken breast with umeboshi, bonito flakes and soy sauce".
15. Here's another light dish, "Summertime Chicken Tenders with Vinegar Sauce".

So that is going to wrap this up with this special food chilled chicken breast for the summertime recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!