Steps

1. Take 1 Chicken Breast out of the refrigerator and let it come to room temperature. [This is the key!] Cold meat will lower the water temperature significantly when boiled, hindering even cooking. Always bring it to room temperature. Aim for at least 15-20 minutes.
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2. Rinse 1 Cucumber with about 1/2 tsp of salt to remove any grassy smell.
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3. Rinse the salted cucumber under water and thoroughly pat it dry.
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4. Water wash 1 Tomato.
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5. Slice the cucumber diagonally, then julienne it finely. [This is the key!] To get clean slices, move the cucumber diagonally while keeping the knife still. Cut it thinly so it doesn't overpower the texture.
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6. Core the tomato with the tip of your knife and cut it into bite-sized pieces by sliding the knife with its own weight, without applying pressure.
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7. Remove the skin from the chicken breast and trim off any blood clots near the sinew.
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8. To ensure even thickness, make a shallow cut in the center where the grain of the meat changes, and butterfly the thicker parts. [This is the key!] It's crucial to spread the meat to an even thickness for uniform cooking. Open it up little by little if you're not used to it.
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9. Make several shallow cuts with the tip of your knife into the sinewy parts and thicker areas of the meat to help it cook through.
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10. Pat the surface of the chicken dry with paper towels. [This is the key!] This is an important step to remove excess moisture and allow the seasoning to penetrate well.
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11. Add 1 L Water to a pot, along with 2 tsp Salt and 2 tsp Sugar. Heat over medium heat until a rolling boil is achieved in the center of the pot.
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12. Once boiling, turn off the heat, gently place the room-temperature chicken into the pot, cover, and let it cook for 1 hour. [This is the key!] Adding the chicken while the water is boiling will toughen the surface. Always add it after turning off the heat. Letting it cool slowly helps retain the meat's moisture, resulting in a tender and juicy texture.
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13. Place 1 tbsp Peanut Butter in a heatproof container. If it's solidified, microwave on 600W for 40 seconds.
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14. Add 1 tbsp Sugar to the warmed peanut butter and stir well while dissolving with the residual heat.
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15. Gradually add 2 tbsp Vinegar in about 3 additions, stirring thoroughly until smooth and emulsified.
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16. Add 1 tsp Oyster Sauce, 1 tbsp Soy Sauce, and 1 tbsp Sesame Oil, and mix lightly.
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17. Finally, add 2 tbsp Ground Sesame Seeds and mix everything well to complete the sesame sauce. Let it sit at room temperature to allow the flavors to meld.
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18. After 1 hour, transfer the chicken to a tray and pat the surface dry.
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19. Shred the chicken into bite-sized pieces by hand, following the grain. [This is the key!] Shredding by hand prevents the fibers from breaking, which helps retain the inner moisture and makes it juicy.
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20. Arrange the julienned cucumber, cut tomato, and shredded chicken on a plate. Generously pour the prepared sesame sauce over everything and serve. Enjoy!
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