Chicken fillet is a very versatile product. He is loved not only for the fact that it is possible to cook a large number of dishes, but also for its great taste, low calorie content, as well as for the speed and ease of preparation.
The dish “Chicken Fillet in Soy Sauce” has a flavor of Japanese culture and cooking traditions. This is an example of those dishes that help to “travel” around the culinary world of other countries. Cooking such a fillet at home will not be difficult. Soy sauce has a rather specific salty taste and is not suitable for everyone, so when using it, it is better to vary the content of this sauce in a dish with respect to personal preferences. It is also necessary to carefully combine soy sauce with salt and other salty foods. This dish will suit absolutely any side dish.
Chicken fillet in soy sauce - general principles of cooking
Chicken fillet is better to take fresh or chilled, not subjected to freezing. It should have a pleasant smell and a pinkish color. Meat should be pre-washed under cold running water and dried with disposable paper towels. Then remove excess fat and tape from fillets.
A piece of chicken can be cooked as a whole, or cut into pieces. The size of the pieces can be arbitrary. If there is not enough time for cooking, then it is better to cut the meat into small strips. If desired, the pieces can be beat off with a special kitchen hammer.
Marinating meat should be no less than half an hour, and even better to leave it in the refrigerator for the whole night. Chicken fillet marinated with soy sauce can be fried, baked in foil or sleeve, and cooked or cooked in a slow cooker. You can make sandwiches or savory salads from such meat if you wish.
In the marinade, you can add chopped garlic, spices for chicken, any greens to taste, juice from canned pineapples, and citrus juice to the soy sauce. The readiness of the dish should be checked by piercing the loin part with a sharp long knife. If a clear juice is extracted from the meat, then it is ready.
Chicken fillet in soy sauce with rice cereal
Ingredients:
• 360 g chicken fillet;
• 65 ml of soy sauce;
• 30 ml of sunflower oil;
• 15 g butter;
• one clove of garlic;
• four sprigs of dill;
• to taste black pepper;
• sea salt to taste;
• 80 g rice cereal.
Preparation:
1. Rinse the fillets in cold water and cut into cubes.
2. Peel the garlic and press it through a special press.
3. Mix soy sauce with garlic, add ground pepper and place chopped chicken into this mixture for a while. Soy sauce has a salty flavor, but if this is not enough, you can still salt the marinade.
4. In the meantime, take a croup. Figure out and wash well in cool water. Pour into a saucepan of a suitable size (you need to remember that rice, boiling soft, increases in size), add water, salt and put to boil. When the grains are well swollen and soft, you need to rinse it in cool running water and set aside so that all excess water is drained. It is very important that the croup is not boiled.
5. Pour the sunflower oil in the pan and heat well, put the chicken and quickly fry all the fillet pieces until golden brown. Then add the rest of the marinating mixture and reduce the heating of the stove, simmer for 5-6 minutes.
6. Put the butter and rice in the pan. Mix well and simmer another 3-4 minutes. In the finished dish should not be liquid.
7. Serve hot, sprinkled with chopped dill.
Chicken fillet in soy sauce with garlic and onion
Ingredients:
• 310 g chicken fillet;
• a pair of garlic cloves;
• 80-100 g of soy sauce;
• one bow;
• to taste ground pepper;
• 35 ml of sunflower oil;
• a couple of cilantro or parsley twigs.
Preparation:
1. Rinse the chicken in running cold water and cut into strips.
2. Peel the garlic and onion. Onion cut into half rings, push the garlic through the press. 3. Sort cilantro greens and wash them in cold water and put them separately for now.
4. In an enamel bowl pour the soy sauce, put salt, pepper, garlic and onion. In this mixture, place the chicken and mix. Leave for half an hour in the fridge.
5. Then grease the baking sheet or baking dish with butter and place the chicken along with other products from the bowl.
6. Put the pan in a hot oven for half an hour at standard temperature. Periodically take out the baking sheet and turn the pieces of chicken. If the liquid is evaporated faster than the chicken is prepared, you can pour 100-150 ml of hot water into the pan and simmer until ready.
7. Chop the cilantro finely and sprinkle the finished dish when serving.
Chicken fillet in soy sauce with white wine and honey
Ingredients:
• 310 g chicken fillet;
• 30 ml of table white dry wine;
• big spoon of honey;
• a pinch of salt;
• pinch of ground black pepper;
• 40 ml of sunflower oil;
• 40 ml soy sauce.
Preparation:
1. Wash chicken meat, wipe off excess moisture with a napkin and cut into slices approximately 1 cm thick. If the slices are wider, it is better to discourage them.
2. Then fry the slices in butter until done, not forgetting to turn them over. At the same time on the surface of the meat will appear crispy crust.
3. In a separate bowl, mix the wine, salt, pepper, butter, honey and soy sauce. Stir and pour over the chicken. Reduce heat plate.
4. When the wine has evaporated, the dish is ready.
5. Serve each slice in portions with fresh vegetables.
Chicken fillet in soy sauce with sesame and oatmeal
Ingredients:
• 350 g chicken fillet;
• 80 ml of sunflower oil;
• 85 g sesame seeds;
• 80 g of oatmeal;
• 50 ml soy sauce;
• a couple of raw chicken eggs;
• pinch of dry herbs;
• pinch of ground pepper;
• 90 g breadcrumbs;
• 30 ml of freshly squeezed lemon juice.
Preparation:
1. Fillet cut into slices 1-1.5 cm thick.
2. In a separate bowl, mix the lemon juice, soy sauce, herbs and ground pepper. Dip the meat slices into this mixture and leave for half an hour in the refrigerator or in another cool place, closing the container with a lid or cling film. 3. Grind oatmeal into flour. This can be done with a coffee grinder or blender.
4. Oatmeal mix with 2/3 of the sesame.
5. Separate the eggs from the shell and pour them into another bowl. Beat a little until a homogeneous consistency.
6. So, chicken slices roll in a mixture of oatmeal, then in egg and breaded.
7. Spread slices in a hot frying pan with butter and fry until crispy crust, turn over and fry. Bring the dish to readiness, occasionally turning it over in a hot frying pan. After the first turning it is necessary to reduce the heating of the pan.
8. Put the prepared pieces on the dish and sprinkle with the remaining sesame seeds. If desired, it can be browned in a dry pan.
Chicken fillet in soy sauce, stewed with potatoes
Ingredients:
• 250 g chicken fillet;
• 40 g raw pork fat;
• pinch of black pepper;
• salt to taste;
• 10 ml of soy sauce;
• one onion;
• garlic clove;
• 300 g potato tubers;
• 30 ml of vegetable oil.
Preparation:
1. Peel and chop the garlic and onion.
2. Wash chicken meat and lard, dry slightly and cut into medium cubes.
3. Put meat, lard, vegetables in a bowl, sprinkle with ground pepper and sprinkle with soy sauce. Maintain 10-15 minutes in a cool place.
4. Tubers clean, wash and put in cold water. After that, cut into cubes of medium size or into slices.
5. Pour vegetable oil into a saucepan or pot, heat and fry on it pieces of chicken and bacon along with vegetables until crispy crust.
6. Then put the potatoes in the pot and pour hot water. Water should almost cover the upper tuber pieces. Simmer with a half-closed lid until the potatoes are ready.
7. Serve the dish in deep plates, sprinkle with any greens.
Chicken fillet in soy sauce with vegetables
Ingredients:
• 350 g chicken fillet;
• 15 ml soy sauce;
• salt to taste;
• to taste ground pepper;
• pinch of dried herbs;
• 100 g zucchini; • a pair of spoons of sunflower oil;
• a quarter of butter;
• 80 g of Bulgarian sweet pepper;
• 100 g of potatoes;
• one medium tomato.
Preparation:
1. Peel zucchini and potatoes and cut into small cubes.
2. In Bulgarian pepper, remove the insides, rinse it and cut into the same cube.
3. Rinse the tomato and cut as the rest of the vegetables.
4. Wash fillet, chop and fry in a mixture of sunflower and butter.
5. Then add chopped vegetables to the fried chicken, pour over the soy sauce. Simmer, with the lid closed, on moderate heat until the liquid evaporates. Then add a small amount of salt, pepper, ordinary ground and dried herbs. Stir and fry until cooked meals.
6. Serve with pickled ginger.
Chicken fillet in soy sauce - tricks and tips
• Use only high quality sauce and sauce sold in glass containers.
• Chicken fillet can get dry, so you need to add more vegetable or butter during cooking.
• If the meat is frozen, it can be tough.
• If the chicken fillets are pre-battered, it is better to allow the sauce to soak the meat.
• It is necessary to try not to overdry meat, so cooking it for a long time is not desirable.
• If desired, chicken fillets can be stuffed with vegetables or stuffed with spices and garlic.
• Dishes from such chicken can be sprinkled with sesame before serving, this will improve not only the appearance of the dish, but also give it a unique taste.
