Japanese shredded chicken is similarly prepared as normal shredded but requires a few more ingredients that add flavor and help soften the chicken.
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TL;DR
Momoko shows us how she prepares shredded chicken in her new udon soup food takeaway place.
If you have been following our Japanese food series with from scratch sushi recipes and more, you will know that Momoko has been running a sushi place in Goa as well.
Ingredients
- Chicken Breast — we used a medium-sized chicken breast in the pictures.
- Salt
- Sugar
- Sake — A Japanese distilled clear liquor. We tend to use vodka when we don't have sake as a substitute.
- Water — to simmer and cook through chicken.
How to make Japanese Shredded Chicken?
Step 1
Prepare your clean chicken and carefully trim off any excess fat and skin.
Season chicken on both sides with salt and sugar.
Step 2
Place the chicken breast into a pot and cover with the sake (or vodka) and the water.
Heat up and simmer covered for about 15 mins, or until the chicken is cooked through.
Step 3
Take the chicken out on a clean working surface and start shredding it with your fingers or two forks.
Use chicken as required in your soups or other dishes.
📖 Recipe
Japanese Shredded Chicken
Ingredients
Instructions
- Prepare your clean chicken breast and trimm off any tiny bone parts or anything that you don't want on your chicken. For example, we like to remove the membrane skin and white fats.1 Chicken Breast
- Sprinkle and rub salt and sugar on both sides of the chicken breast.2 pinch Salt, 2 pinch Sugar
- Place the chicken breast into a small to medium-sized pot and pour the sake or vodka over the chicken together with the water.1 Tablespoon Sake, 2 cups Water
- Keep on a medium-high flame to gradually heat the water. Simmer chicken covered for about 15 minutes, or until the chicken breast appears cooked through.
- Take the chicken out of the water on a clean surface and shred it with your fingers or two forks.
- Use shredded chicken as needed.
Notes
Equipment
- 8" Chef Knife
Nutrition
Uses
The shredded chicken is mostly used as a flavor ingredient to udon noodle soups and other Japanese noodle soups dishes.
You can use it as a side dish to serve along other Japanese meals, especially vegetable sides and steamed rice.
Or enhance your Yakisoba or Yaki Udon stir-fried Japanese noodles by tossing some shredded chicken to the noodles.
Get creative by preparing Japanese style fusion tacos and wraps or use the shredded chicken to enhance your instant ramen noodle soup.
Another idea is to use the shredded cooked chicken in sushi rolls as a filling or to prepare a Japanese influenced Bento box sandwich.
Storing
After you prepare your shredded chicken, you can either use it up or store the chicken in an airtight container.
Keep it in the fridge for up to 2–3 days (depending on the best before date on your packed chicken) or freeze the shredded chicken.
If you opt to freeze it, make sure to squeeze out and discard excessive liquids. Then you won't be left with too much ice and water when you thaw your chicken.
To thaw the chicken, keep in the fridge overnight or defrost in the microwave or oven on a low-heat thawing setting.
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