Raw chicken has a high risk of food poisoning, so special caution is required when cooking at low temperatures.
Even if you put it in a boiling pot and put out the heat and leave it,
・ Chicken temperature
・ Room temperature and season
・ Pot size
・ Material of pot and heat retention
・ Amount of hot water
Depending on the situation, the chicken may not be able to cook even if it has just been taken out of the refrigerator, the room temperature is low in the winter, the amount of hot water is small and it cools quickly.
Be sure to heat at a temperature of 60 to 70 ° C for about 1 hour.
(If the raw temperature reaches 30 to 40 ° C, food poisoning bacteria become active and dangerous.)
If the boiled juice is cold, add hot water to keep the temperature.
Birch chicken material[For 2-3 people]
・ Two chicken breasts
・ One green onion (if any)
・ Sake 50cc
[Dripping chicken sauce]
Half long onion
3 tablespoons of soy sauce
1 tbsp vinegar
1/2 tbsp sugar
2 tablespoons sesame oil
1 tbsp chili oil
1/2 tablespoon oyster sauce
Mameita soy sauce 1/2 tbsp
Tensho soy sauce (even red miso) 1/2 teaspoon
Garlic tube 2-3 cm
Ginger tube 2-3 cm
1 tbsp grated sesame
Low temperature cooking in a pan! How to make a birch chicken
Put plenty of water and sake in a pan and bring to a boil.
Add the chicken breast and the green onion onion and turn off the heat when boiling again.
Cover and leave for 1 hour, then preheat and cook. (It is best to keep it at 60-70 ℃ for a long time. If it gets cold, add hot water to adjust the temperature.)
After 1 hour, cool with cold water until heat is removed.
Slice while checking that the fire has gone through. (If it was raw, try a little less than a minute on the range.)
Finely chop the leek for the sauce.