Steps

1. Check the grain of the chicken breast. Key Tip: Chicken breast is divided into three sections with different grain directions. Cutting against the grain will make it tender.
   🕒 01:19
2. Separate the chicken breast into three parts along the grain and slice thinly against the grain. Key Tip: Overcooking will make it tough, so slice thinly for quick cooking.
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3. Rub salt, to taste into the sliced chicken breast.
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4. Evenly coat the chicken breast with 1 tbsp all-purpose flour and mix lightly. Key Tip: Coating with flour protects the surface of the meat and keeps it moist.
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5. Heat 2 tbsp olive oil in a frying pan and sauté 1/4 onion, finely chopped until fragrant.
   🕒 04:25
6. Lower the heat and add the chicken breast coated with flour, stir-frying to combine with the onion. Key Tip: Don't overcook the chicken breast, as it will become tough. Sauté only until the surface changes color.
   🕒 05:04
7. Increase the heat, add 3 tbsp Cooking Sake (Rice Wine), and once it boils, cover immediately and steam-fry. Key Tip: Steaming with sake will make the chicken breast moist and juicy.
   🕒 05:40
8. Remove the lid and add 1/2 cup milk, pre-warmed. Key Tip: Milk can separate if overheated, so just warm it through.
   🕒 06:03
9. Once the milk is warm, turn off the heat and add 3-4 slices of melting cheese slices, torn into pieces.
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10. Cover the frying pan and let the residual heat melt the cheese. Key Tip: Do not overheat to prevent the milk from separating. Melt slowly with residual heat.
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11. Once the cheese has melted and the sauce has thickened, season with a pinch of coarsely ground black pepper. Key Tip: If it's not salty enough, taste and add salt as needed. The salt from the cheese is often sufficient.
    🕒 07:29