Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shio-koji basil chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Shio-Koji Basil Chicken is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Shio-Koji Basil Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.
This post may contain affiliate links. Please read my disclosure policy for details. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Serve this with a range of tsukemono pickles or Pat the chicken dry with paper towel and remove any pieces of offal from the cavity.
To begin with this recipe, we have to prepare a few ingredients. You can have shio-koji basil chicken using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Shio-Koji Basil Chicken:
- Get 2 Chicken thighs
- Prepare 2 tbsp Shio-koji (salt fermented rice malt)
- Get 1 tbsp Basil paste
- Get 1 tbsp Grated cheese
I wrote briefly about shio koji in my post about Baked Shio Koji French Toast last December. It's a nonalcoholic fermented mixture of koji (rice inoculated with the special mold Aspergillus oryzae), shio (sea salt) and water. Last summer during our trip to Tokyo, my friend Noriko excitedly told me all. Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe ) When I eat this marinated in koji chicken karaage (Tatsuta age) What you need to do is just marinate chicken in Shio-koji over night.
Instructions to make Shio-Koji Basil Chicken:
- Poke holes with a fork on the chicken skin. Transfer to a plastic bag. Add the shio-koji, and rub in. Let it sit in the fridge for about 1 hour.
- Line a baking sheet with parchment paper, and open up the Step 1 chicken skin side up. Spread the paste with a spoon.
- Sprinkle with cheese sprinkled on top. Bake in the oven for about 12 minutes at 240ā, and it's done!
Last summer during our trip to Tokyo, my friend Noriko excitedly told me all. Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe ) When I eat this marinated in koji chicken karaage (Tatsuta age) What you need to do is just marinate chicken in Shio-koji over night. This one step makes so much difference of your Karaage or Tatsuta age!! Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji. Koji, also known as rice malt or rice mould, is a special type of fungus that grows on rice and is used frequently in Japanese cuisine as a seasoning, since the enzymes in it help to tenderise food.
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