Steps

1. Tear 120g lettuce by hand and soak it in 45-50°C (113-122°F) lukewarm water to make it crisp.
   🕒 03:39
2. Sharpen the knife for slicing chicken breast. 【Chef's Tip!】 Use a simple sharpener, honing 4-5 times each on the coarse and fine whetstones. After sharpening, wipe the blade with a tissue to prevent metallic odors from transferring.
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3. Cut 1 chicken breast (350g) in half, then lay the knife flat and slice into 2-3mm thin pieces. You may remove the skin if desired. 【Chef's Tip!】 Slicing thinly results in tender chicken. A sharpened knife makes thin slicing easier.
   🕒 07:59
4. Separately, tear 160g lettuce by hand and prepare it for stir-frying.
   🕒 11:06
5. Heat 1 tbsp lard in a frying pan over low heat. Add the torn 160g lettuce and stir-fry until the lard coats all the lettuce.
   🕒 11:16
6. Once the lard has coated the lettuce, add 1 and 2/3 tsp chicken stock granules, 1 tsp oyster sauce, and black pepper to taste. Mix and stir-fry over low heat until the lettuce wilts. 【Chef's Tip!】 Adding salt first will make it watery due to osmosis, so add seasonings after the lard has coated the lettuce. Stir-frying over low heat prevents excess moisture and keeps it crisp.
   🕒 13:40
7. Boil 1 liter of water in a pot and add 2 tsp chicken stock granules.
   🕒 17:20
8. Add the thinly sliced chicken breast to the boiling chicken stock. Loosen it and blanch for just under 1 minute. Remove immediately once no longer pink. 【Chef's Tip!】 Slicing thinly and blanching for a short time results in moist and tender chicken. The residual heat will continue to cook it after removal.
   🕒 17:38
9. Spread the blanched chicken breast on a metal tray. Once the initial heat has dissipated, place it in the freezer for a few minutes or in the refrigerator to chill thoroughly. 【Chef's Tip!】 Metal trays are efficient for cooling.
   🕒 18:52
10. In a bowl, combine all ingredients for the chilled shabu-shabu sauce (1.5 tbsp ground sesame seeds (8g), 1.5 tbsp soy sauce, 1 tsp oyster sauce, 2 tsp sugar, 4 dashes MSG(Ajinomoto) (MSG), 4 dashes garlic powder, 3 dashes black pepper, 1 tsp sesame oil, 1 tbsp vinegar) and mix well. 【Chef's Tip!】 Using ground sesame seeds instead of tahini makes it healthier and creates a thickness that coats the chicken breast well.
    🕒 19:21
11. Pour 500ml of the chicken breast blanching liquid into a pot and bring to a boil for the egg drop soup.
    🕒 21:10
12. Beat 1 egg and strain it through a sieve.
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13. Turn off the heat of the boiling liquid. Stir with chopsticks while slowly adding the strained egg in a thin stream to create a fluffy egg drop soup.
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14. Season the egg drop soup with salt and pepper to taste, sesame oil to taste, and 1/3 tsp chicken stock granules.
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15. Drain the 50°C-washed lettuce and arrange it on a plate. 【Chef's Tip!】 If you don't have a salad spinner, shake off excess water and pat dry with kitchen paper.
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16. Arrange the chilled chicken breast on top of the lettuce and drizzle generously with the prepared sauce.
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17. Optionally, drizzle with chili oil to taste.
    🕒 24:16
18. Optionally, add Majisco to taste to enjoy a change in flavor.
    🕒 27:37