Butterfly the chicken breasts. Rub the 1 teaspoon of honey and salt onto each chicken breast. Put them into a Ziploc bag, and leave the marinade for 2 days.
Soak the Step 1 chicken in water for at least 30 minutes to de-salinate. Wipe off the excess water with paper towels.
Roll them up, wrap with plastic wrap, and twist the ends just like candy wrappers. Wrap them with aluminium foil.
Put the Step 3 rolls in boiling water. When it starts to boil again, turn off the heat. Leave it for 8 hours. *If you are worried about them not being cooked through, cook for another 3 minutes.
Please enjoy it in a salad, sandwiches, or you can roast it. Eat however you like it.
Note: The water cools off quickly during winter. Wrap up the pot with a bath towel so that it takes longer to cool down.
Story Behind this Recipe
I made chicken ham using chicken breasts. It's our staple dish. It's moist and tender.
Please keep the chicken in the fridge during Step 1. The meat might go bad during summer, so once the water is cooled down, keep the pot in the fridge in Step 4. You can also boil the chicken without plastic wrap. In that case, you don't need to butterfly the chicken. Sprinkle with herbs if you like.