Steps

1. Remove any blood spots and excess fat from the chicken breasts. Cut each of the 2 chicken breasts in half lengthwise. Leave the skin on. This is the key! Thinly slicing the chicken can lead to dryness, so cutting it in half lengthwise is the best size. Keeping the skin on also helps ensure a moist and juicy finish.
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2. In a pot with a lid, combine 1.2L water, 200cc Cooking Sake (Rice Wine), and 4 tbsp Light Soy Sauce. Place the lengthwise-cut chicken breasts into the pot, skin-side down, before heating.
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3. Add 5g kombu and the green parts of 1 scallion to the pot and heat over medium heat.
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4. Heat slowly without boiling, and carefully skim off any scum that rises to the surface. When small bubbles start to appear around the edges of the pot and steam gently rises from the surface, turn off the heat. This is the key! Never let it boil vigorously; gently simmering at around 80°C (176°F) is the most crucial step for achieving tender chicken breast.
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5. Cover the pot with a lid and let it sit until it reaches room temperature. This is the key! Covering the pot allows the residual heat to cook the chicken thoroughly, preventing it from being undercooked.
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6. Once cooled to room temperature, the boiled chicken is ready.
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7. Cut the prepared boiled chicken into desired pieces, arrange on a plate, and season with a pinch of black pepper and a pinch of salt.
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8. For storage, transfer the boiled chicken and its cooking liquid into an airtight container and refrigerate. This is the key! Keeping the chicken submerged in the liquid maintains its moisture and allows it to last for about 5 days. The leftover cooking liquid can be used for soups or other dishes.
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9. Shred half of the boiled chicken by hand and thinly slice the skin.
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10. In a bowl, combine the shredded chicken, sliced skin, 100g of drained grated daikon radish, the finely chopped 3 scallions, 5g bonito flakes, the hand-torn 1/2 sheet of roasted seaweed, 1 tsp wasabi, and 2 tsp soy sauce.
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11. Gently mix everything together and serve on a plate.
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