SERVES 4
To ensure that the chicken cooks through, don’t use breasts that weigh more than 8 ounces each. If desired, serve the chicken with one of our sauces (recipes follow) or in a salad or sandwiches.
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed |
½ |
cup soy sauce |
¼ |
cup salt |
2 |
tablespoons sugar |
6 |
garlic cloves, smashed and peeled |
1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until ¾ inch thick. Whisk 4 quarts water, soy sauce, salt, sugar, and garlic in Dutch oven until salt and sugar are dissolved. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.
2. Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let stand until meat registers 160 degrees, 17 to 22 minutes.
3. Transfer breasts to cutting board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into ¼-inch-thick slices, transfer to serving platter or individual plates, and serve.