ID: c054673f...
A no-oil-fumes dish requiring only one stove burner, perfect for home cooking. First, chicken is poached in special spiced water until tender and juicy, creating a refreshing and appetizing easy salted poached chicken. Leftover salted poached chicken can be wonderfully transformed, paired with crispy toast and Japanese mayonnaise, to become a delicious salted poached chicken mayonnaise sandwich. One cooking session, double the enjoyment.
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[Easy Salted Poached Chicken] Marinate chicken for 30 minutes, then place into boiling spiced water. Turn to low heat and cook for 5 minutes, then turn off heat and poach for 15 minutes. → [Easy Salted Poached Chicken] Quickly blanch vegetables in the filtered spiced water, then remove and let cool. → [Easy Salted Poached Chicken] Cut the cooled chicken and vegetables into pieces, then add white pepper, sesame oil, and a little spiced water and mix well. → [Salted Poached Chicken Mayonnaise Sandwich] Pan-fry the toast until golden and crispy. → [Salted Poached Chicken Mayonnaise Sandwich] Spread shredded salted poached chicken, squeeze on Japanese mayonnaise, and sprinkle with julienned scallions to finish.
[Easy Salted Poached Chicken] Marinate chicken for 30 minutes, then place into boiling spiced water. Turn to low heat and cook for 5 minutes, then turn off heat and poach for 15 minutes. → [Easy Salted Poached Chicken] Quickly blanch vegetables in the filtered spiced water, then remove and let cool. → [Easy Salted Poached Chicken] Cut the cooled chicken and vegetables into pieces, then add white pepper, sesame oil, and a little spiced water and mix well. → [Salted Poached Chicken Mayonnaise Sandwich] Pan-fry the toast until golden and crispy. → [Salted Poached Chicken Mayonnaise Sandwich] Spread shredded salted poached chicken, squeeze on Japanese mayonnaise, and sprinkle with julienned scallions to finish.
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This dish produces almost no oil fumes, making it very suitable for preparing in small studio apartments without a range hood.
Cooking chicken by first boiling and then poaching helps keep the meat tender and juicy, especially ensuring that chicken breast isn't dry or tough.
The peeled stems of broccoli are very sweet and delicious; don't waste them.
When blanching vegetables, remove them immediately once the water boils again, using residual heat to cook them through and maintain a crisp texture.
Prepared salted poached chicken can be refrigerated for three days, making it ideal for meal prep.
When making the sandwich, it's recommended to use Japanese Kewpie mayonnaise, which has a tangy flavor, for a more refreshing and less greasy taste.
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