Steps

1. Peel the garlic and ginger.
   🕒 01:46
2. Thinly slice the core of the spring cabbage 250g, then chop the cabbage into large pieces.
   🕒 02:35
3. Thinly slice the chicken breast 300g diagonally.
   🕒 05:15
4. Drizzle 1/2 tbsp sesame oil over the spring cabbage 250g in a bowl, cover with plastic wrap, and microwave at 600W for 1 minute. [Chef's Tip!] Microwaving the cabbage ensures even cooking when stir-frying later, maintaining its crisp texture.
   🕒 06:22
5. In another bowl, combine grated garlic 10g, grated ginger 10g, 3 tbsp sake, 2 tsp chicken stock, 2 pinches salt, and a generous amount of black pepper, then mix well to make the sauce.
   🕒 07:01
6. Add 1 tsp potato starch to the microwaved cabbage, then massage it in to coat thoroughly.
   🕒 08:31
7. Season the sliced chicken breast 300g with salt and pepper to taste, then rub it in.
   🕒 08:54
8. Cut off the core of the cabbage 150g and tear it into pieces by hand.
   🕒 11:38
9. Add 400cc water and 8 dashes MSG(Ajinomoto) to a pot and bring to a boil.
   🕒 13:28
10. Once the water boils, add the torn cabbage and immediately turn off the heat.
    🕒 14:22
11. Dissolve 2 tbsp miso into the pot, mix well with a whisk to complete the spring cabbage miso soup. [Chef's Tip!] Making it with just MSG(Ajinomoto) and miso maximizes the natural aroma of the spring cabbage, creating a miso soup that pairs perfectly with Salt Keichan.
    🕒 14:42
12. Heat 2 tsp sesame oil in a frying pan.
    🕒 16:06
13. Spread the massaged chicken breast evenly in the frying pan and sear the surface.
    🕒 16:21
14. Remove the chicken breast from the pan before it's completely cooked. [Chef's Tip!] Overcooking chicken breast can make it tough, so removing it at this stage ensures a tender finish.
    🕒 17:38
15. In the same pan where the chicken was removed, stir-fry the cabbage coated with potato starch.
    🕒 18:19
16. Once the cabbage has softened, return the removed chicken breast to the pan.
    🕒 18:56
17. Pour in the prepared sauce and stir-fry everything over high heat, coating thoroughly.
    🕒 19:18
18. Finally, add 2 sliced red chilies and toss lightly.
    🕒 20:00
19. Plate and serve.
    🕒 20:35