Steps

1. Rub 2 tbsp of Salted Koji into 1 chicken thigh.
   🕒 01:25
2. Combine approx. 10cm of the green parts of green onion, 1 piece of ginger, 2 chili peppers, and 10 Sichuan peppercorns with the chicken.
   🕒 01:42
3. Place the chicken, seasoned with salted koji, green onion, ginger, chili peppers, and Sichuan peppercorns, into a heat-resistant resealable bag.
   🕒 01:47
4. Add 200ml of Cooking Sake (Rice Wine) and 1 tsp of salt to the bag, then seal tightly while removing excess air.
   🕒 02:00
5. Fill a pot with 2 liters of water, submerge the bag with the chicken, and place a light weight on top.
   🕒 02:29
6. Bring the pot to a boil over high heat, taking about 15 minutes for the water to slowly reach a boil.
   🕒 02:54
7. Once boiling, turn off the heat, cover the pot, and let it sit for about 10 minutes.
   🕒 03:07
8. Remove the chicken from the pot and immediately plunge it into an ice bath to cool rapidly. This is the key! Rapid cooling prevents the meat from becoming tough and ensures it stays juicy.
   🕒 03:40
9. Make the sauce. Heat 5 tbsp of White Sesame Oil in a small saucepan.
   🕒 03:57
10. Pour the hot sesame oil over approx. 10cm of sliced green onion in a bowl.
    🕒 04:13
11. Add 5 tbsp of Seasoning Sauce (or soy sauce), a pinch of pepper, and 1 tbsp of Cooking Sake (Rice Wine) to the bowl and mix well.
    🕒 04:29
12. Lightly pat dry the cooled chicken.
    🕒 05:18
13. Slice the chicken into bite-sized pieces.
    🕒 05:47
14. Arrange rice (cooked in chicken broth) as needed and the sliced chicken on a plate.
    🕒 05:52
15. Serve with 1 soft-boiled egg and spinach as needed. Drizzle your desired amount of the prepared sauce over the dish before eating.
    🕒 06:13