Steps

1. Tear 1 pack of maitake mushrooms by hand.
   🕒 06:22
2. Separate the turnips into root and stem. Cut off the stem ends of the root parts, leaving the skin on, and quarter them vertically.
   🕒 06:50
3. Sprinkle a pinch of salt and a pinch of sugar on both sides of the cut turnip and let sit for a while. [The Secret Tip!] Adding sugar helps them brown nicely when sautéed.
   🕒 07:25
4. Finely chop the turnip stems.
   🕒 08:16
5. Rub 2 pinches of salt into the chopped turnip stems and let sit to draw out moisture.
   🕒 09:00
6. Pat dry 2 pieces of chicken breast and trim any excess fat. Butterfly them to ensure even thickness.
   🕒 09:30
7. Make vertical cuts in the chicken breast and sprinkle a pinch of salt and a pinch of white pepper on both sides.
   🕒 10:30
8. Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Place the chicken breast skin-side down and cook slowly until the edges turn white. [The Secret Tip!] Cooking slowly from the skin side makes it juicy, and overcooking the meat will make it dry.
   🕒 11:41
9. Flip the chicken breast and reduce the heat slightly to cook the meat side. Add the maitake mushrooms to the empty space in the pan and sprinkle with a pinch of salt, then cook together.
   🕒 13:02
10. Once the chicken breast and maitake mushrooms are cooked, remove them from the pan. Let the chicken breast rest on a plate or similar. Also remove the maitake mushrooms. [The Secret Tip!] Do not discard the meat juices that come out of the chicken; reserve them for the sauce later.
    🕒 15:15
11. Keep the oil in the pan, add a little vegetable oil, and sauté the blotted turnips over medium heat until browned on both sides. Remove once nicely colored. [The Secret Tip!] Overcooking turnips will make them mushy, so it's delicious to finish them while they still have a slight bite. The sugar helps them brown easily.
    🕒 15:27
12. Wipe the burnt bits from the pan, then return the rested chicken breast to the pan over medium heat and sear both sides briefly. Cook the skin side until crispy and fragrant. [The Secret Tip!] The doneness is right when the meat feels like the 'base of your shoulder' when pressed between your thumb and middle finger.
    🕒 17:45
13. Squeeze out the moisture from the salted turnip stems prepared in Step 5.
    🕒 19:56
14. In a bowl, combine the turnip stems and the reserved chicken breast juices from Step 10. Mix in the sauce ingredients [A] (1 tbsp vinegar, 1/2 tbsp soy sauce, 1 tsp sugar, 1/2 tbsp vegetable oil, a pinch of white sesame seeds) to make the sauce.
    🕒 20:06
15. Cut the chicken breast into bite-sized pieces and arrange them on a plate.
    🕒 21:03
16. Add the sautéed turnips and maitake mushrooms as a side, and pour the prepared sauce over everything.
    🕒 21:26