Cold chicken with chili sauce

Preparation

1.Place the chicken breasts in a bag, add the shio-koji, and massage well so the marinade permeates the meat. Let the marinated chicken rest at room temperature for about 1 hour before cooking.

2.Place the contents of the bag in a pan with half a glass of water. Cover and bring to a boil over medium heat.

3.Once boiling, reduce to a simmer, cook for 10 minutes, then turn off the heat and let it rest, covered, for 20 minutes.

4.Mix the sauce ingredients together.

5.Arrange the chopped vegetables on a plate, add the sliced ​​chicken, then drizzle with sauce and seasoning.

It's ready!