Moist and Tender Chopped Chicken Breast with Shiso Leaves: Prep at Night, Ready for Morning

Good evening, this is Oton's Kitchen🤗

Today, I'd like to introduce
a dish I've been making repeatedly
since I started making breakfast for my son:
**"Moist Chopped Chicken Breast with Shiso Leaves."**😊

Chicken breast is
cheap, healthy, and a real lifesaver, but
if you overcook it, it gets dry, and
it can be hard to eat once it cools down, right?😅

What I love about this shiso-leaf chicken
is that by chopping the chicken breast,
it stays moist and
is easy to eat even when cold.🤗

If you prep it at night,
you can use it for breakfast or in a bento box,
and it's one of those dishes that makes you think,
"I've got this ready, so I'm all set," which

really takes the pressure off.😊
When you make one dish,
it often leads to the next idea,

which is the fun part of cooking, isn't it?😁
In that process,
this shiso-leaf chicken
became a staple in our home.Please feel free to take a look until the end.🤗

[Ingredients](Serves 2)

Chicken breast: 350g

Seasoning
Chicken bouillon powder: 1.5 tsp
Oyster sauce: 1 tsp
Mayonnaise: 1.5 tsp
Salt: 1/4 tsp
Sake: 1 tsp
Grated garlic: 1 clove
Shiso leaves: 10 leaves
Black pepper: to taste
Potato starch: to taste

For cooking
Salad oil: 2 tbsp

For finishing
Ajishio (seasoned salt): to taste
Lemon: to taste

Preparation

① Cut off the stems of the shiso leaves,
stack the 10 leaves, roll them up,
and chop them.😊

② Cut the chicken breast into 3 pieces
along the grain.😊

③ Now, slice those 3 pieces against the grain.😊

④ Next, cut the slices into strips, then dice them into cubes.😊

※ Instead of using ground meat, dicing it keeps the meaty texture for a more satisfying bite.

Seasoning

① Put the chicken breast, shiso leaves, and
all seasonings except the potato starch into a bowl.😊

② Mix well while kneading the ingredients together.😊

③ Let it marinate at room temperature for 10 minutes😊

④ Finally, add the potato starch and mix it in😊

* The potato starch serves to lock in moisture, keeping it moist even after it cools down.

Cooking

① Add vegetable oil to a frying pan and heat it up😊

② Use a spatula or similar tool to divide it into appropriate sizes and
arrange them so the thickness is uniform😊

💡 A quick tip here
If you cook chicken breast over high heat, it will instantly harden and become dry.
Keeping it on medium heat from start to finish is
the biggest secret to a plump finish.

③ Cover with a lid and steam-fry it😊
④ Once it browns, flip it over and steam-fry again until browned on the other side😊

⑤ Once both sides are browned, turn off the heat, and
leave the lid on for 2-3 minutes to cook through with residual heat😊

Finishing

① Plate it on a dish

② Sprinkle with Ajishio salt and serve with lemon, and it's ready😊

How to reheat in the morning

Microwave at 500W for 40-50 seconds
*If it's not warm enough, add 10 seconds at a time

*Be careful not to overheat, as it will become tough; check as you go.

If using a frying pan

Just lightly searing it until it's warmed through is enough

✨Finally

Even now, people tell me this recipe is delicious when I serve it😁

I hope this makes your time in the kitchen a little easier and more enjoyable😊

If you try making it, please let me know with a photo📸

It really encourages me!!
Please also consider liking and following🙇

Thank you for reading until the end😊

Next time preview

Next time, I will introduce 3 key tips
to keep the minced chicken breast with shiso leaves
moist and tender even in the morning🤗