This dish was introduced in the first round in a cooking competition in Season 3 of The Queen of Recipes. I adjusted the recipe for easy slow cooking over low heat at home. It makes the breast meat as moist as it can be.
Remove the skin and fat from the chicken breast. Coat with honey, salt, and pepper, then place in rice cooker with the ※ ingredients.
Set the rice cooker to the poached egg setting (75 to 80°C) for 40 minutes, then press start. The photo shows 2 fillets; when cooking two, use the same amount of ingredients as for 1 fillet.
The Queen of Recipes show only allowed enough time to cook for 30 minutes, but please allow 40 minutes. If you are worried that may be too short, cook for 50 minutes.
When it's done cooking, transfer it to a sealable container, broth and all, and cool. This will make the breast even juicier. The chicken can be stored for up to 4 days in the refrigerator.
I featured this recipe on a Japanese TV show, but due to time constraints, I had to separate the chicken breast when it had finished cooking, but I recommend allowing it to cool with the broth.
To make the sauce: Heat sesame oil in a frying pan, sauté the green onions and ginger until aromatic, then add the rest of the sauce ingredients.
If you wish, you can add wasabi (not listed) to give a different flavor.
To make the soup: After eating the chicken breast, transfer the broth to a sauce pan, boil, and skim off the scum. Add green onions, bring to a boil, then turn off the heat and add a beaten egg and vinegar.
Another tasty way to serve this dish is to slice the chicken against the fibers, and serve it as chicken ham.
I also recommend trying it with a sauce made from a combination of sesame dressing, kimchi, and sesame oil. Or, try it with a dressing made from ponzu and shiso.
Story Behind this Recipe
I've been making this dish for over 5 years. Since I learned that cooking meat slowly over low heat makes it tender, I came up with this home cooking method after trial and error.
All you have to do is put the ingredients in the rice cooker, then switch it on the poached egg course (70 to 80°C) for 40 minutes.