Steps

1. Cut the green onion accordion-style, then mince it. Use the green part as well.
   🕒 02:33
2. Place the minced green onion into an airtight container.
   🕒 03:14
3. To the container, add salt 1/2 tsp, sugar 1/2 tsp, oyster sauce 1 tsp, lemon juice 1 tsp, MSG(Ajinomoto) (MSG) 8 dashes, sesame oil 1 1/2 tbsp, and black pepper to taste, then mix well to create the green onion sauce. [Chef's Tip!] Making the green onion sauce first and allowing it to meld removes the pungency of the green onions, making it more delicious.
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4. Chill the prepared green onion sauce in the refrigerator.
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5. Cut the chicken breast in half from the middle, then slice it thinly against the grain. Remove the skin if you're concerned about it.
   🕒 04:51
6. Place the sliced chicken breast into a bag, add salt and pepper to taste, potato starch 4 tsp, and sake 1 tbsp, then massage well. [Chef's Tip!] The potato starch and sake enhance the chicken's moisture retention, resulting in a moist and tender finish.
   🕒 05:24
7. Boil water in a pot.
   🕒 05:58
8. Add the massaged chicken breast into the boiling water, one piece at a time. [Chef's Tip!] Adding chicken one piece at a time prevents it from clumping together. Boiling it for too long will make it tough, so boil for about 1 minute, then let it cook through with residual heat to ensure a moist finish.
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9. After boiling for 1 minute, transfer the chicken breast to a colander and drain well.
   🕒 08:34
10. Add the boiled chicken breast to the chilled green onion sauce and mix well to coat everything.
    🕒 08:50
11. Serve as is, or chill in the refrigerator before serving. Drizzle with extra lemon if desired. [Chef's Tip!] The sauce has a strong punch, so simply coating the chicken is delicious enough. It can be enjoyed either chilled or warm.
    🕒 09:22