Steps

1. In a bowl, combine Shiro Dashi (White Soy Sauce Base) 1 tbsp, Water 2 tbsp, Chicken Bouillon Powder 1/2 tsp, and Grated Garlic 1 tsp. Mix well.
   🕒 00:50
2. Roughly chop 200g of Cabbage into bite-sized pieces.
   🕒 01:04
3. Prepare 1 (250g) Chicken Breast. Remove the skin if you prefer.
   🕒 01:11
4. Cut the chicken breast in half lengthwise, then slice thinly on a diagonal about 1cm thick.
   🕒 01:18
5. Sprinkle Cooking Sake (Rice Wine) 1 tsp and Soy Sauce 1 tsp over the sliced chicken breast. Knead well until the liquid is no longer visible. (Key Tip!) Kneading helps the seasonings meld and keeps the chicken moist and tender.
   🕒 01:37
6. Once the chicken is no longer watery, place it in a bag and add Potato Starch 2 tbsp. Toss to coat evenly. (Key Tip!) The potato starch coating prevents moisture loss during cooking, keeping the chicken tender.
   🕒 02:00
7. Heat oil in a frying pan over medium heat.
   🕒 02:14
8. Once the pan is hot, arrange the potato starch-coated chicken breast and cook until browned.
   🕒 02:24
9. Once the edges of the chicken breast change color and it's browned, flip it over. Reduce heat to medium-low and place the chopped Cabbage on top.
   🕒 02:48
10. Cover and steam for 3 minutes. (Key Tip!) Steaming the cabbage along with the chicken saves time.
    🕒 02:57
11. After 3 minutes, remove the lid, mix the prepared sauce well, and pour it over the ingredients.
    🕒 03:09
12. Increase heat to medium and stir-fry until the cabbage is wilted.
    🕒 03:19
13. Once the cabbage is cooked through, transfer to a plate.
    🕒 03:47
14. Sprinkle Coarsely Ground Black Pepper (to taste) over the top as a garnish.
    🕒 03:52