Steps

1. Prepare 1 chicken breast (350g) and pierce it several times with the pointed end of a tool. [Key Tip!] Use it with the skin on, but remove it if you dislike it.
   🕒 00:37
2. In a cooking bag, combine 6 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Sesame Oil, 1 tsp Sugar, 1 tsp Grated Garlic, and 1 tsp Grated Ginger.
   🕒 00:54
3. Add the chicken breast to the cooking bag, close the opening, and massage the seasoning into the meat. Remove excess air, seal the bag, and let it marinate at room temperature for 30 minutes to bring the chicken to room temperature. [Key Tip!] Using chicken breast at room temperature prevents it from cooking too quickly, resulting in a moist and tender texture.
   🕒 01:09
4. Pour only the marinade from the bag into a deep frying pan or pot and bring it to a boil.
   🕒 01:36
5. Once boiling, reduce heat to low.
   🕒 01:48
6. Place the chicken breast skin-side down in the frying pan, cover with a lid, and cook on low heat for 8 minutes.
   🕒 01:52
7. Flip the chicken breast, cover with a lid, and continue to cook on low heat for another 5 minutes. [Key Tip!] Cooking slowly over low heat ensures it remains incredibly moist and tender, defying its chicken breast origin.
   🕒 02:16
8. Turn off the heat and let it rest for 3 minutes to cook through with residual heat.
   🕒 02:28
9. Remove the chicken breast from the pan and let it cool to room temperature. [Key Tip!] Cutting it while hot will cause the juices to escape. Allow it to cool completely, like roast beef, to lock in the flavor before slicing.
   🕒 02:46
10. Increase the heat to medium-high and reduce the remaining liquid in the pan until it's about 1/3 of its original volume.
    🕒 03:02
11. Set aside half of the reduced sauce for drizzling, and let the other half cool before placing it back into the cooking bag.
    🕒 03:17
12. Add the boiled eggs to the reserved sauce. Refrigerate to make marinated eggs (Ajitsuke Tamago).
    🕒 03:24
13. Thinly slice the chicken breast once it has completely cooled. [Key Tip!] Slicing as thinly as possible makes it easier to eat.
    🕒 03:34
14. Arrange the sliced chicken breast on a plate.
    🕒 03:52
15. Drizzle the reserved sauce evenly over the chicken breast on the plate.
    🕒 03:57
16. Sprinkle with chopped green onions to taste and place the halved marinated eggs in the center.
    🕒 04:04