Ingredient and Portion
Skin-on Pan-roasted Brined Chicken Breast
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2010
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I was doing a rather nice but boring oven roast chicken the usual way of rubbing with a marinate of sea salt, pepper, herbs (rosemary, basil, parsley flakes etc) and pushing whole cloves of garlic under the skin & putting it to the oven.
I was also reading about bringing for interest but has yet to find much use for it. Then I came across a super video recipe for this skin-on pan-roasted brined chicken breast & tried it on New Year Eve 31.12.2012 & it worked beautifully. I have since done it a few times & it unfailingly produces the best moist, tender, tasty chicken breast. I cooked it for the CNY (Chinese New Year) 3rd Day gathering of 14 hungry 19-year olds for Su Lin, my youngest daughter & the youngsters all loved the chicken; and I might add also the belly pork, pasta & angus beef steak!
I was also reading about bringing for interest but has yet to find much use for it. Then I came across a super video recipe for this skin-on pan-roasted brined chicken breast & tried it on New Year Eve 31.12.2012 & it worked beautifully. I have since done it a few times & it unfailingly produces the best moist, tender, tasty chicken breast. I cooked it for the CNY (Chinese New Year) 3rd Day gathering of 14 hungry 19-year olds for Su Lin, my youngest daughter & the youngsters all loved the chicken; and I might add also the belly pork, pasta & angus beef steak!
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2xchicken breasts with wingstick (I use a 1.4kg chicken from Sheng Shiong or Giant hypermarket)
1 litre water
5% salt (about 50g)
3% sugar (about 30g)
5 limes (or about 30ml bottled lime juice)
1 litre water
5% salt (about 50g)
3% sugar (about 30g)
5 limes (or about 30ml bottled lime juice)
Method
Brining – add 1 litre water in a large plastic container, mix in about 3 heap tablespoon salt & 2 heap tablespoon sugar & stir to dissolve, then pour in 30ml bottled lime juice or squeeze juice from about 5 limes. Put 2x cleaned chicken breasts with wingstick into the container and place container in fridge for 24hours. Remove & wash chicken breasts thoroughly in slow running water & place on a rack to airdry in fridge for 24hrs
Cooking – Remove chicken breasts from fridge & leave it at room temperature for at least 1/2hr. Heat oven-proof non-stick pan on high heat, add olive oil to grease pan & turn to medium heat. Place the chicken breasts 1 at a time skin-down in hot pan & fry for 4minutes to get crispy skin. The oil will sputter a bit, turn to low heat after 1 minute. Preheat oven to 250degC. Place oven-proof pan in oven & let the chicken cook for 10minutes. Remove pan from oven & remove chicken breasts from pan immediately & let them rest for 10 minutes, Serve.
Cooking – Remove chicken breasts from fridge & leave it at room temperature for at least 1/2hr. Heat oven-proof non-stick pan on high heat, add olive oil to grease pan & turn to medium heat. Place the chicken breasts 1 at a time skin-down in hot pan & fry for 4minutes to get crispy skin. The oil will sputter a bit, turn to low heat after 1 minute. Preheat oven to 250degC. Place oven-proof pan in oven & let the chicken cook for 10minutes. Remove pan from oven & remove chicken breasts from pan immediately & let them rest for 10 minutes, Serve.
Tips
To get crispy skin, it is very important to have a very hot pan that is well greased with olive oil, and very dry chicken. this is because water will cause pan temperature to drop sharply & you will be poaching & not searing the skin & it will stick. place chicken breast skin down, turn heat down to medium & sear for 4-5minutes
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