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Chicken Breast Ham (Cooked in a Pot)
Serves 2–3 · About 1 hr 30 min (30 min of this is chilling in the fridge and 40 min is just sitting in hot water)
Chicken breast rubbed with salt and sugar, wrapped in plastic wrap, and gently cooked in hot water. It's moist and tasty even cold.
① Season→② Wrap in plastic wrap→③ Put in hot water→④ Turn off the heat and let sit→⑤ Cool and cut
What to buy
Meat
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How to make it
1
Season
- Pat the chicken with paper towels to dry it
- Remove the skin if there is any (leaving it on is fine too). On a cutting board, make a shallow cut in the thick part with a knife and open it out to the sides to make it an even thickness
- Rub 1/2 tsp sugar into both sides, then rub in 1/2 tsp salt and a pinch of pepper
- Cover with plastic wrap and put in the fridge for 30 minutes
How to tell it's doneThe surface is moist and a little darker in color.
2
Wrap in plastic wrap
- Spread out a large piece of plastic wrap (about 40 cm) and put the chicken at the edge closest to you
- Roll it up tightly from the near side into a log of even thickness, and twist both ends to close
- Put it in a heat-safe plastic bag too, squeeze out the air and tie it shut (so water can't get in)
- After wrapping, wash your hands, knife and cutting board with dish soap (you'll cut the cooked meat in step 5)
How to tell it's doneThe chicken is wrapped tightly with no gaps, in a long, thin shape.
3
Put in hot water
- Put about 1.5 L water in a deep pot and bring to a boil on high heat
- Put the chicken in the water, bag and all. Check that it's under the water (if it floats, put a heat-safe plate on top)
- Turn to low heat for 5 minutes. Keep the heat low enough that the water doesn't boil hard, with just a few small bubbles now and then
How to tell it's doneAfter 5 minutes, go to the next step.
Be carefulIf it boils hard, the meat becomes tough and dry.
4
Turn off the heat and let sit
- Turn off the heat, put the lid on, and leave it for 40 minutes (the heat of the water cooks it through)
- After 40 minutes, take it out, bag and all, with tongs
How to tell it's doneWhen you press the chicken through the bag, it feels springy all over.
5
Cool and cut
- Let it cool in the bag (until you can touch it). It's easier to cut if you chill it in the fridge
- Remove the wrap and cut into 1 cm slices on a cutting board
- Pour the juice collected in the bag over the sliced chicken ham to keep it from drying out
ReadyThe cut surface is white all over, with no pink or see-through parts. If the middle is pink, wrap it again, put it back in the hot water, cook on low heat for 5 minutes, then turn off the heat and leave for 10 minutes.
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If it didn't work out
It is dryThe water boiled too hard in step 3. Next time use low heat so there are only small bubbles.
The middle is pinkThe meat was too thick. Make cuts to even out the thickness. This time, wrap it again and cook it in hot water again (see "Ready" in step 5).
The flavor is weakIt wasn't seasoned long enough in step 1. This time, sprinkle a little salt when eating.
WateryWater got in through a gap in the wrap or bag. Next time tie the plastic bag tightly.
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