White Cut Chicken and Seasoned Vegetable Side Dish

Steps

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1. 1
   Clean the chicken breast and trim excess fat. Wrap the meat in plastic wrap, flatten to about 2 cm thickness, then gently roll it—this prevents the meat fibers from breaking and increases tenderness.
   ▶ ≈0:15
2. 2
   Wrap the chicken in plastic wrap and sprinkle salt on the surface. Leave the chicken at room temperature for at least 30 minutes to bring it to room temperature.
   ▶ ≈0:46
3. 3
   In a pot, combine 500 ml water, sake, and chicken stock powder. Add celery, thyme sprigs, and bay leaf, then bring to a boil.
   ▶ ≈1:11
4. 4
   Once boiling, turn off the heat. Place the chicken in the hot broth, cover the pot, and let it sit for 18–20 minutes to gently cook the chicken through until tender.
   ▶ ≈1:36
5. 5
   While the chicken cooks, bring a large pot of salted water to a boil in another pot. Add the string bean pods first and cook for about 30 seconds, then add the broccoli. Cook both together for about 2 minutes until tender-crisp.
   ▶ ≈2:35
6. 6
   Drain the cooked vegetables and transfer to a bowl. Add soy sauce and toss gently, then cool by fanning.
   ▶ ≈3:13
7. 7
   Check the chicken for doneness by pressing the center—it should feel tender with no blood. If needed, return it to the hot broth a little longer. Once cooked, cool it in ice water.
   ▶ ≈1:58
8. 8
   Once cooled, halve or cut the chicken into smaller pieces and add to the bowl with the vegetables.
   ▶ ≈3:42
9. 9
   Place the white sesame seeds on a paper towel and lightly crush them to release their aroma. Add to the bowl.
   ▶ ≈4:04
10. 10
    Add the grated garlic and sesame oil, shake the bowl up and down to combine everything evenly. Taste and adjust the salt as needed.
    ▶ ≈4:26