Steps

1. Trim the root end of the Chinese Cabbage (250g) and cut into 2-3cm wide chunks. Slice the tough core parts diagonally.
   🕒 00:55
2. Cut the Chicken Breast (1 small piece, 200g) in half lengthwise, then slice thinly into 1cm thick pieces.
   🕒 01:25
3. Marinate the chicken breast with Cooking Sake (Rice Wine) 2 tsp and Salt a pinch, and let it sit for about 10 minutes.
   🕒 01:37
4. In a bowl, add Potato Starch 1 tbsp. Gradually add Milk 200ml while whisking well to prevent lumps.
   🕒 01:48
5. Lightly coat the marinated chicken breast with Potato Starch (for coating).
   🕒 01:58
6. Heat oil in a frying pan over medium heat. Arrange the chicken breast slices and sear. Once browned, flip, cover with a lid, and steam-cook over low-medium heat for 2 minutes.
   🕒 02:12
7. Remove the cooked chicken breast from the pan and set aside on a plate.
   🕒 02:44
8. In the same frying pan, add the cut Chinese Cabbage (250g) and Salt 1/4 tsp. Toss to coat the cabbage evenly with salt. Cover with a lid and cook over low-medium heat for about 6 minutes, or until the cabbage becomes tender. *This is the key!* Salting and steam-cooking the cabbage will make it incredibly tender.
   🕒 02:56
9. Add Shiro Dashi (White Soy Sauce Base) 1.5 tbsp and Soy Sauce 1 tsp to the frying pan with the Chinese cabbage. Whisk the milk and potato starch mixture again, then pour it into the pan. Stir everything together over medium to medium-high heat until the sauce thickens. *This is the key!* Pre-mixing the milk and potato starch ensures a smooth, lump-free sauce.
   🕒 03:30
10. Gradually add Water 100ml while mixing to adjust the consistency. *This is the key!* The amount of water needed can vary depending on the moisture content of the cabbage, so use it to get the desired thickness.
    🕒 03:55
11. Return the reserved chicken breast to the frying pan. Stir everything together and heat until the chicken is warmed through.
    🕒 04:15
12. Transfer to a serving dish and sprinkle with Coarsely Ground Black Pepper, if desired.
    🕒 04:35