Steps

1. Pat dry 1 Chicken Breast with paper towels, and remove skin if desired.
   🕒 00:19
2. Make a cut into the thickest part of the chicken breast and open it to create an even thickness.
   🕒 00:40
3. Pierce the chicken breast all over several times with the tip of a knife. This is the key! Piercing helps the seasoning to penetrate easily while boiling and ensures even cooking.
   🕒 01:17
4. In a pot, add 1L Water, 2 tsp Consommé, and 3 pinches Salt, and bring to a boil over medium heat.
   🕒 01:40
5. Once boiling, carefully skim off any scum that floats to the surface using a ladle. This is the key! Seasoning the boiling water allows the chicken to absorb flavor, preventing the sauce from tasting bland.
   🕒 02:05
6. After removing the scum, add the chicken breast to the pot and immediately turn off the heat.
   🕒 02:20
7. Cover with a lid and let it sit for 1 hour to cook through with residual heat. This is the key! Cooking slowly with residual heat helps retain the chicken's moisture for a tender result.
   🕒 02:28
8. Thinly slice 1 Cucumber diagonally, stack the slices, and cut into thin julienne strips from the edge. This is the key! Since the chicken will be thinly sliced, finely julienned cucumber makes it easier to eat.
   🕒 02:41
9. In a frying pan, add 1 tbsp Sesame Oil, 1 tsp Doubanjiang, and 1 tsp Douchi.
   🕒 03:05
10. Heat over low heat until the Douchi releases a fragrant aroma, then turn off the heat. This is the key! Frying Douchi in oil enhances its umami and aroma. Fry over low heat to prevent burning. (If you don't have Douchi, skip frying and add 1 tsp miso later.)
    🕒 03:37
11. To the fried seasonings, add 1.5 tbsp Soy Sauce, 3 tbsp Vinegar, 1.5 tbsp Sugar, 0.5 tbsp Grated Ginger, 0.5 tbsp Grated Garlic, and 1 tbsp Ground Sesame Seeds.
    🕒 04:02
12. Mix everything together over low heat until warmed through.
    🕒 04:37
13. Let the prepared sauce cool slightly.
    🕒 04:50
14. After 1 hour, remove the chicken breast from the cooking liquid.
    🕒 04:55
15. Cut the chicken in half, then thinly slice it into bite-sized pieces. This is the key! Turning off the heat immediately after adding the chicken prevents it from drying out and results in a tender texture.
    🕒 05:25
16. Line a serving dish with the julienned cucumber and arrange the sliced chicken on top.
    🕒 05:57
17. Generously pour the prepared sauce over the chicken, and garnish with Chili Oil and/or Sichuan Peppercorns or Sansho Pepper, if desired.
    🕒 06:04