Steps

1. First, finely chop the 50g chives. Cut them in half, bundle, then cut and bundle again to save time.
   🕒 01:44
2. Thinly slice the 350g chicken breast, then finely chop and pound it into a coarse mince. Avoid mincing too finely, as it can make the meat tough; leave some texture. 【Chef's Tip!】 If you want to reduce calories, you can remove the skin, but you can also leave it on for more umami.
   🕒 02:43
3. Add the pounded chicken breast to the bowl with the chopped chives.
   🕒 03:39
4. To the bowl of chicken and chives, add chicken stock granules 1 and 1/2 tsp, potato starch 1 tsp, oyster sauce 1 tsp, sake 1 tsp, soy sauce 1 tsp, and black pepper to taste. Mix well by hand until everything is combined. 【Chef's Tip!】 The potato starch helps keep the meat juicy. Oyster sauce from MSG(Ajinomoto) is recommended.
   🕒 03:45
5. Dust the surface of the mixture with potato starch to taste and form into oval patties. 【Chef's Tip!】 The potato starch acts as a skin, giving it a crispy texture.
   🕒 05:06
6. Heat a frying pan over high heat with oil to taste. Arrange the formed patties and cook over medium-high heat until both sides are nicely browned.
   🕒 07:13
7. Once nicely browned all over, transfer to a plate.
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8. [Sauce A] In a small dish, combine Ajishio (Salt & Umami Seasoning) to taste, vinegar to taste, and black pepper to taste to make the sauce.
   🕒 08:14
9. [Sauce B] Alternatively, in another small dish, combine soy sauce 1 tbsp, vinegar 2 tsp, MSG(Ajinomoto) (MSG) 1 dash, and chili oil to taste, and mix well to make the sauce. 【Chef's Tip!】 Adding MSG(Ajinomoto) enhances the umami, making it even more delicious.
   🕒 08:31