Steps

1. Place approximately 1 liter of water in a pot and bring to a boil.
   🕒 00:18
2. Remove the skin from the 330g Chicken Breast.
   🕒 00:34
3. Make a shallow cut along the grain of the chicken to make it easier to spread open.
   🕒 00:47
4. Make a cut in the thickest part of the meat, leaving the end attached, and open it up to ensure even thickness throughout. (This is the key!) Making cuts on both sides helps to even out the thickness.
   🕒 01:06
5. Pierce the thickest parts of the meat a few times with the tip of a knife. (This is the key!) This allows heat to penetrate evenly into the thick sections, ensuring it's cooked through when boiled.
   🕒 01:44
6. Turn off the heat of the boiling water and immediately add the prepared Chicken Breast, ensuring it is fully submerged in the water. Cover and cook for 20 minutes. (This is the key!) Cooking gently with residual heat ensures the chicken remains moist and not dry.
   🕒 02:03
7. In a bowl, combine 3 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Cooking Sake (Rice Wine), 0.5 tbsp Sugar, 0.5 tsp Hondashi (Japanese Soup Stock), 0.5 tbsp Honey, and 1 clove Grated Garlic.
   🕒 02:37
8. Transfer the combined sauce to a frying pan and heat over low heat. Stir and simmer for about 1 minute. (This is the key!) Simmering over high heat can make it too salty, so simmer slowly over low heat to evaporate the alcohol.
   🕒 03:18
9. Fold down the opening of a zip-top bag.
   🕒 03:53
10. Pour the hot, simmered sauce into the zip-top bag.
    🕒 04:04
11. Prepare an ice water bath just before the chicken is done boiling.
    🕒 04:18
12. Remove the boiled Chicken Breast and thoroughly pat dry the surface with paper towels.
    🕒 04:37
13. Use a fork to check if the thickest part of the Chicken Breast is cooked through.
    🕒 04:46
14. Place the cooked Chicken Breast into the zip-top bag with the sauce, gently pressing out as much air as possible before sealing. (This is the key!) Using a straw to suck out the air will help remove it more effectively.
    🕒 05:01
15. Immediately submerge the zip-top bag containing the chicken into the ice water bath to rapidly cool it down. (This is the key!) Chicken breast tends to lose moisture and become dry as it cools, so rapid cooling in ice water helps retain moisture and maintain a moist texture.
    🕒 05:27
16. Once cooled, refrigerate and marinate for at least 6 hours, or preferably overnight.
    🕒 05:57
17. Take the chilled Chicken Breast out of the refrigerator and let it come to room temperature.
    🕒 06:03
18. Cut the 1 Green Onion stalk into pieces about the width of a pinky finger (approx. 5cm).
    🕒 06:09
19. Make a vertical cut about halfway down the white part of the cut Green Onion, and separate only the outer white layers.
    🕒 06:33
20. Lay the separated white parts of the Green Onion flat on a cutting board and thinly slice them along the grain.
    🕒 06:52
21. Soak the thinly sliced white parts of the green onion (julienned) in water to remove their pungency and make them crisp.
    🕒 07:07
22. Slice the room-temperature Chicken Breast downwards, starting from the part where the grain changes direction.
    🕒 07:18
23. If the chicken breast is large, slicing it in half lengthwise before cutting can make it easier.
    🕒 07:53
24. Arrange the sliced Chicken Breast on a plate.
    🕒 08:02
25. Heat the arranged Chicken Breast in the microwave for about 20 seconds. (This is the key!) Heating it slightly will prevent it from feeling tough and will enhance its tenderness and flavor.
    🕒 08:18
26. Top the warmed Chicken Breast generously with the julienned green onion and drizzle with the remaining sauce.
    🕒 08:29