Steps

1. Slice 1 chicken breast (350g) in half lengthwise and then into 1 to 1.5cm thick strips. Remove skin if you dislike it. Cut into bite-sized pieces.
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2. Place the sliced chicken into a cooking bag.
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3. Add 1/4 tsp salt, 1 tsp sugar, and about 5 shakes of coarsely ground black pepper to the bag. Close the bag and massage the chicken thoroughly.
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4. Let it sit at room temperature for about 30 minutes.
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5. After 30 minutes, add 8 tbsp olive oil to the bag.
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6. Close the bag and mix everything well.
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7. Slightly open the bag to expel all the air, then seal it tightly.
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8. Fill the rice cooker pot with hot water up to the 2.5 go line. Add more water to reach the 3 go line to achieve a temperature of 70-80°C (158-176°F).
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9. Place the cooking bag into the rice cooker. Close the lid and set for 1 hour on the keep-warm setting.
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10. After 30 minutes, open the lid once and stir the chicken inside the bag to ensure even cooking.
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11. After 1 hour of cooking, remove the bag and immerse it in an ice bath to cool down for about 30 minutes until it reaches room temperature.
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12. Remove the chicken from the bag and transfer it to a storage container.
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13. Thinly slice 2 myoga ginger into rounds. If you find the bitterness bothersome, soak them in water for about 10 minutes.
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14. Remove the stems from 5 shiso leaves, cut them in half lengthwise, then julienne.
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15. Place the sliced myoga ginger and julienned shiso leaves on top of the chicken in the storage container.
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16. Lightly sprinkle with salt, and scatter with coarsely ground black pepper and toasted sesame seeds.
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17. Mix everything well.
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