Make some small cuts all over the chicken breast to prevent it from shrinking during cooking.
Heat oil in a frying pan and start cooking the chicken skin side down. When it has browned a bit, turn it over and cook until the other side is lightly browned. Turn off the heat and wipe the oil out of the pan with paper towels.
With the chicken placed meat side down, add the ingredients marked ◎, turn the heat back on (medium) and cover with a lid.
When it has cooked down a bit, add some grated ginger (about 2 cm worth from a tube) and cook over high heat to coat the chicken pieces with the sauce.
Turn the heat off and let it cool a bit. Take the meat out and cut into bite-sized pieces.
Story Behind this Recipe
I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.
This will keep for 2 to 3 days in the refrigerator. You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away!