Gymbro Slop

Steamed Chicken Breast

Ascetic cut food — salt brine, then steam in the rice cooker until safe. Flavor sold separately.

Effort
low

How to do it

  1. Dissolve salt in water until it tastes like seawater — salty enough you wouldn’t want to drink it. Do this before the chicken goes in (don’t taste raw chicken brine).
  2. Submerge the breast; refrigerate at least a couple hours, or overnight.
  3. Steam until internal temperature is safe (165°F for chicken breast).
  4. Eat. Try to enjoy.

Food safety: Always brine with clean hands and containers; cook to temp.