Steps

1. Puncture the sinews of the Chicken Breast 350g all over with a meat tenderizer (or a fork if you don't have one), and do the same for the other side.
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2. Place the chicken breast on a tray and rub Salt 1/2 tsp all over it.
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3. Next, rub Sugar 1/3 tsp all over the chicken breast and let it sit at room temperature for about 15 minutes. 【Tip!】 Sugar has a water-retaining effect, making the chicken moist. The purpose is not sweetness.
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4. While the chicken breast is resting, soak Broccoli 300g in water and swish to wash. 【Tip!】 There's no need to soak; rinsing with water is sufficient.
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5. Break the washed broccoli into florets. If you peel the florets from the cut surface, they are less likely to crumble.
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6. Cut off the root end of the broccoli stem and trim off the hard white parts.
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7. Slice the processed broccoli stems thinly, then julienne them. 【Tip!】 Cutting the hard parts thinly and long makes them more palatable.
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8. Heat a frying pan with Sesame Oil to taste.
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9. Add the chopped Broccoli Stems to taste and stir-fry. Sprinkle in Marutori Gara Soup™ to taste and add Sake to taste, mixing until combined.
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10. Sprinkle with Black Pepper to taste, and if available, add Sliced Chili Peppers to taste and stir-fry further.
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11. Finally, drizzle in Soy Sauce to taste for aroma and mix. The Chinese-style stir-fried broccoli stems are now complete.
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12. Add Water 750cc to a pot and bring to a boil, then add Marutori Gara Soup™ 2 tsp to make chicken stock.
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13. Once the stock boils, add the seasoned Chicken Breast. When it boils again, turn off the heat, cover, and let it rest in a warm place for 40 minutes. 【Tip!】 Instead of leaving it on the stove, place it in a warm spot lined with a towel or pot holder to maintain heat and ensure a moist finish.
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14. After 40 minutes, remove the chicken breast and re-warm the stock in the pot, bringing it to a boil again.
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15. Add the florets of Broccoli to the boiling stock and boil for exactly 3 minutes. 【Tip!】 Boiling for 3 minutes retains a crisp-tender texture and allows the stock's umami to soak in. For frozen broccoli, about 1 minute is sufficient.
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16. Drain the boiled broccoli and arrange it on a serving dish.
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17. Cut the chicken breast into bite-sized pieces. Dicing is recommended.
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18. Plate the cut chicken breast onto the dish with the broccoli.
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19. Bring the remaining stock to a boil and beat Eggs 2.
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20. Swirl the boiling stock with chopsticks to create a current, then slowly pour in the beaten egg, stir gently, and turn off the heat.
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21. On a separate plate, combine Aji-Shio 10 shakes, Garlic Powder 5 shakes, and Black Pepper 3 shakes to make a seasoned salt blend.
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22. Add Black Pepper to taste to the egg drop soup and mix.
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23. Serve the spiced salt alongside the plated chicken breast and broccoli, then pour the egg drop soup into a bowl. Done!
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