Steps

1. Check the grain direction of the 1 chicken breast and cut it into 3 pieces.
   🕒 01:15
2. Rub 1 tsp salt into the cut chicken breast pieces and let it soak in well. (Key Tip!) Rubbing in salt ensures the flavor penetrates deeply and results in tender meat.
   🕒 01:49
3. In a pot, add the green part of 1 long scallion, ginger peels from 1 slice, 3 cups of water, and 3 tbsp of cooking sake.
   🕒 02:09
4. Place the pot over heat.
   🕒 02:39
5. Once the boiling water subsides, turn off the heat for a moment to let it settle. (Key Tip!) Adding meat directly to boiling water can make it dry, so add it after turning off the heat.
   🕒 03:08
6. Add the chicken pieces to the turned-off simmering liquid, starting with the largest, at staggered intervals. Place the skin-side down against the bottom of the pot. (Key Tip!) Placing the skin-side down prevents the surface from drying out.
   🕒 03:45
7. Place the pot over very low heat and simmer until the surface of the water just barely ripples.
   🕒 04:20
8. To prevent the meat from emerging from the water, use the scallion to cover the pot as you simmer.
   🕒 04:32
9. Remove the cooked chicken from the pot, starting with the smaller pieces, and let it cool with the skin-side up.
   🕒 04:51
10. Wrap the cooled chicken in paper towels, pour some of the simmering liquid over it, and then cover with plastic wrap. (Key Tip!) Resting the chicken while keeping it warm with residual heat makes it even more moist.
    🕒 05:12
11. Finely chop 10cm of long scallion for the scallion sauce.
    🕒 06:14
12. Finely chop 1 slice of ginger for the scallion sauce.
    🕒 06:54
13. In a bowl, combine the minced scallion and ginger with 1 tbsp sesame oil, 1/2 tbsp or more soy sauce, and 1/2 tbsp or more vinegar, and mix well.
    🕒 06:59
14. Check the grain direction of the chicken that has been kept warm.
    🕒 07:33
15. After cooking, slice the chicken along the grain. (Key Tip!) Slicing along the grain after cooking makes the texture incredibly smooth.
    🕒 07:45
16. For the thickest pieces of chicken, shred them by hand along the grain. (Key Tip!) Shredding by hand gives a fluffy texture.
    🕒 08:11
17. Arrange the chicken on a plate.
    🕒 09:03
18. Pour the prepared scallion sauce over the chicken.
    🕒 09:35
19. Sprinkle with a pinch of coarsely ground black pepper if desired, and it's ready to serve.
    🕒 09:42