Chicken fillet is a very versatile product. He is loved not only because a large number of dishes can be prepared from it, but also for its excellent taste, low calorie content, and also for the speed and ease of preparation.
The dish "Chicken fillet in soy sauce" has an aroma of Japanese culture and culinary traditions. This is an example of those dishes that help to "travel" through the culinary world of other countries. Preparing such a filet at home is not difficult. Soy sauce has a rather specific brackish taste and is not suitable for everyone, so when using it, it is better to vary the content of this sauce in a dish relative to personal preferences. It is also necessary to carefully combine soy sauce with salt and other salty foods. This dish is suitable for absolutely any side dish.
Chicken fillet in soy sauce - general principles of preparation
It is better to take chicken fillet fresh or chilled, not subjected to freezing. It should have a pleasant smell and pinkish color. The meat must first be washed under cold running water and dried with disposable paper towels. Then it is necessary to remove damage, excess fat and films from the fillet.
A piece of chicken can be cooked as a whole, or cut into pieces. The size of the pieces can be arbitrary. If the cooking time is short, it is better to cut the meat into small strips. If desired, pieces can be beaten off with a special kitchen hammer.
You should marinate the meat for at least half an hour, and even better, leave it in the refrigerator all night. Chicken fillet marinated in soy sauce can be fried, baked in foil or sleeve, as well as stewed or cooked in a slow cooker. You can make sandwiches or savory salads from such meat if you wish.
You can add chopped garlic, chicken spices, any greens to taste, juice from canned pineapples, citrus juice to the soy sauce marinade.
The readiness of the dish must be checked by piercing the loin with a sharp long knife. If clear juice is extracted from meat, then it is ready.
Chicken fillet in soy sauce with rice cereal
Ingredients:
• 360 g chicken;
• 65 ml of soy sauce;
• 30 ml of sunflower oil;
• 15 g butter;
• one clove of garlic;
• four branches of dill;
• black pepper to taste;
• to taste sea salt;
• 80 g of rice groats.
Cooking method:
1. Rinse the fillet in cold water and cut into cubes.
2. Peel and squeeze the garlic through a special press.
3. Mix soy sauce with garlic, add ground pepper and place chopped chicken in this mixture for a while. Soy sauce has a salty taste, but if this is not enough, you can still salt the marinade.
4. In the meantime, do groats. Sort the rice and rinse well in cool water. Pour into a saucepan of a suitable size (you need to remember that rice, boiling, increases in size), pour water, salt and cook. When the cereal grains swell well and are soft, you need to rinse it in cool running water and set aside so that all excess water is glass. It is very important that the cereal is not boiled.
5. Pour the sunflower oil into the pan and heat it well, lay out the chicken and quickly fry all the slices of fillet until golden brown. Then add the mixture remaining from the pickling and reduce the heating of the stove, simmer for 5-6 minutes.
6. Put butter and rice in a pan. Mix well and simmer for another 3-4 minutes. There should be no liquid in the finished dish.
7. Serve hot, sprinkled with chopped dill.
Chicken fillet in soy sauce with garlic and onions
Ingredients:
• 310 g chicken fillet;
• a couple of cloves of garlic;
• 80-100 g of soy sauce;
• one onion;
• ground pepper to taste;
• 35 ml of sunflower oil;
• a couple of sprigs of cilantro or parsley.
Cooking method:
1. Rinse chicken meat in running cold water and cut into strips.
2. Peel the garlic and onions. Cut the onion into half rings, push the garlic through a press.
3. Sort and wash the cilantro herbs in cold water and put them separately for now.
4. Pour soy sauce in an enameled bowl, put salt, pepper, garlic and onions. Put chicken in this mixture and mix. Soak for half an hour in the refrigerator.
5. Then grease the baking sheet or baking dish with butter and put the chicken together with other products from the bowl.
6. Place the pan in the hot oven for half an hour at standard temperature. Periodically remove the pan and turn over the pieces of chicken. If the liquid evaporates faster than the chicken is cooked, you can pour 100-150 ml of hot water into the pan and simmer until tender.
7. Finely chop the cilantro and sprinkle the finished dish on serving.
Chicken fillet in soy sauce with white wine and honey
Ingredients:
• 310 g chicken fillet;
• 30 ml of table white dry wine;
• a large spoon of honey;
• a pinch of salt;
• a pinch of ground black pepper;
• 40 ml of sunflower oil;
• 40 ml of soy sauce.
Cooking method:
1. Wash chicken meat, wipe off excess moisture with a napkin and cut into slices about 1 cm thick. If the slices are wider, it is better to beat them off.
2. Then fry the slices in oil until tender, not forgetting to turn them over. In this case, a crispy crust will appear on the surface of the meat.
3. In a separate bowl, mix wine, salt, pepper, oil, honey and soy sauce. Stir and pour chicken over this mixture. Reduce heating plate.
4. When the wine has evaporated, the dish is ready.
5. Serve each slice portioned with fresh vegetables.
Chicken fillet in soy sauce with sesame seeds and oatmeal
Ingredients:
• 350 g chicken fillet;
• 80 ml of sunflower oil;
• 85 g of sesame seeds;
• 80 g of oatmeal;
• 50 ml of soy sauce;
• a couple of raw chicken eggs;
• a pinch of dried herbs;
• a pinch of ground pepper;
• 90 g breadcrumbs;
• 30 ml of freshly squeezed lemon juice.
Cooking method:
1. Cut the fillet into slices 1-1.5 cm thick.
2. In a separate bowl, mix lemon juice, soy sauce, herbs and ground pepper. Dip the slices of meat 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. Mix oatmeal with 2/3 of the sesame seeds.
5. Separate the eggs from the shell and pour them into another bowl. Beat a little until a homogeneous consistency is obtained.
6. So, roll chicken slices in a mixture of oatmeal, then in an egg and breading.
7. Spread slices in a hot frying pan with butter and fry until crispy, crust, turn over and also fry. Bring the dish to readiness by periodically turning over in a hot pan. After the first turning, you need to reduce the heating of the pan.
8. Put the prepared pieces on a dish and sprinkle with the remaining sesame seeds. If desired, it can be pre-browned in a dry frying pan.
Chicken fillet in soy sauce, stew with potatoes
Ingredients:
• 250 g of chicken;
• 40 g of raw lard;
• a pinch of black pepper;
• salt to taste;
• 10 ml of soy sauce;
• one onion;
• clove of garlic;
• 300 g of potato tubers;
• 30 ml of vegetable oil.
Cooking method:
1. Peel and chop the garlic and onion.
2. Wash the chicken and pork lard, air dry a little and cut into medium cubes.
3. Put meat, lard, vegetables in a bowl, sprinkle with ground pepper and pour soy sauce. Soak for 10-15 minutes in a cool place.
4. Peel, wash and put tubers in cold water. After that, cut into medium-sized cubes or into slices.
5. Pour vegetable oil into a pan or pot, heat and fry pieces of chicken and lard on it together with vegetables to a crispy crust.
6. Then lay the potatoes in a pan and pour hot water. Water should almost cover the upper pieces of tubers. Simmer with a half-closed lid until the potatoes are ready.
7. Serve the dish in deep plates, sprinkled with any herbs.
Chicken fillet in soy sauce with vegetables
Ingredients:
• 350 g chicken fillet;
• 15 ml of soy sauce;
• salt to taste;
• ground pepper to taste;
• a pinch of dried herbs;
• 100 g zucchini;
• a couple of spoons of sunflower oil;
• a quarter of butter;
• 80 g of bell peppers;
• 100 g of potatoes;
• one medium tomato.
Cooking method:
1. Peel the zucchini and potatoes and cut into small cubes.
2. Remove the entrails from the bell pepper, rinse it and cut into the same cube.
3. Rinse and chop the tomato as well as other vegetables.
4. Wash the fillet, cut and fry in a mixture of sunflower and butter.
5. Then add chopped vegetables to the fried chicken, pour over soy sauce. Simmer with the lid closed on moderate heat until the liquid evaporates. Then add a small amount of salt, ground pepper and dried herbs. Stir and fry until cooked.
6. Serve with pickled ginger.
Chicken fillet in soy sauce - tricks and tips
• Use only high-quality soy sauce for the dish and sold in a glass container.
• The chicken fillet may turn out to be dry, so you need to add more vegetable or butter during cooking.
• If the meat is frozen, it can be tough.
• If the chicken fillet is previously beaten, this will allow the sauce to better soak the meat.
• You must try not to overdry the meat, so cooking for a long time is not advisable.
• Chicken fillet, if desired, can be stuffed with vegetables or stuffed with spices and garlic.
• Dishes from such chicken can be sprinkled with sesame seeds before serving, this will not only improve the appearance of the dish, but also give it a unique taste.
