• Miwa

Tender boiled chicken with sweet and sour sesame dressing


This was seriously my family's big hit!

Tender boiled chicken with sweet and sour sesame dressing🌞

I think this is going to be my staple over this summer.

I always have a shredded boiled chicken as a meal prep.

I often use salted rice malt to season it and cook with microwave.

However, I wanted to simplify my boiled chicken recipe as possible since not many people have salted rice malt and microwave.

Finally! I reached the way everyone in the world can probably recreate in their kitchen.

In this recipe, I’m using chicken breast, water, salt, and sugar. you will only need pot and lid. Moreover there won’t be much odour in your kitchen.

It turned out to be soooo tender and juicy!

Once you have this in fridge, you can quickly whip up noodle stir fry, pasta,and Omelette with tomato rice. Great protein booster on hand!

I hope everyone find this useful!



I hope you will enjoy it as much as we do♡

Tag me on Instagram if you make one !

Please subscribe my Youtube channel for the future recipe!


<Yield> 2-3 servings

<Prep time> 10mins

<Cook time> 5mins( doesn't include leaving time in pot)


Leafy greens


Shredded chicken breast

chicken breast( 300g)

1000cc of water

1 tbsp of salt

1 tbsp of sugar


2 tbsp of toasted sesame seed

1 tbsp of honey or sugar

2 ½ tbsp of rice vinegar without MSG

2 tbsp of soy sauce

2 tbsp of Toasted sesame oil

<Optional toppings>

black pepper

chili oil


Japanese seven spices



1: Bring the water to a boil, add 1 tbsp of salt and 1 tbsp of sugar. Place chicken breast. Once it’s boiling again, off the heat and pop the lid on. Leave it until it comes to a room temperature. (about 2hours)

2: Ground toasted sesame seed then mix all the dressing listed above.

3: When process 1 cool down, slice boiled chicken breast. Make a bed of leafy green on your serving plate, place sliced chicken and drizzle dressing. Garnish some nuts and herb. Ready to be enjoyed!

<Miwa's tips>

・To make a perfect tender chicken, you need to cook low and slow.

Make sure that the liquid has been cooling down to the room temperature. It will takes 1.5 hour-2 hours.

・Never toss away the leftover liquid. they are packed with aroma. Add veggies for chicken soup or add rice for porridge.

・You can swap rice vinegar for apple cider vinegar. It might be a little sourly for kids, so feel free to reduce the amount of vinegar.

・You never want to leave Nuts for topping!! This is a bomb! haha

<Storage time>

Store chicken and dressing separately in a air-tight container in the fridge for 3days.

Slice in pieces and freeze them for 2 weeks.