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1
Sprinkle the salt and sake onto the chicken breast, and massage it into the meat well.
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2
Let it marinate for at least 30 minutes to an hour (in a plastic bag is fine), but up to one full day is OK!
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3
Heat a frying pan and once it starts to smoke, drizzle in the vegetable oil.
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4
Place the chicken breast into the pan, skin side down.
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5
Immediately bring the heat to low, cover, and cook for 8 minutes.
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6
Make sure the heat is low enough that the lid does not move from the steam.
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7
Make sure that the lid makes a tight seal.
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8
Once 8 minutes have passed, flip over the chicken breasts and cook for about three minutes.
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9
You should have about this level of browning for a good flavor.
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10
Make sure to cover the pan when cooking on the other side for 3 minutes.
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11
Once it is cooked, wrap in aluminum foil.
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12
Wrap it while it's still very hot.
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13
Turn off the heat at this point.
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14
Place the chicken into a pot or on a plate and wrap tightly, and let sit for 30 minutes.
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15
If you can, place a newspaper or towel over the top to keep it warm!
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16
A pot lid is also OK.
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17
Remove the aluminum foil.
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18
On a cutting board, cut the meat into 5 mm slices.
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19
Return the juice left in the aluminum foil to the frying pan.
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20
Turn the heat on and once the juices start to foam, add the spinach and bean sprouts and stir fry.
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21
Once the vegetables have been well coated and have soaked up most of the juices, it's finished.
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22
Don't forget to taste and add salt and pepper as necessary!
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23
Pile the vegetables on the plate, lay the chicken neatly out on top, add some sauce and you're done!
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24
The photo shows 8 mm slices, but slices thinner than 5 mm are best.
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25
Anyway, you'll be surprised by how tasty it is.
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26
If you close your eyes, you wouldn't even realize it's chicken breast, since it's so tender and delicious.
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27
If you need more flavor, drizzle your favorite dressing on top.
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28
Sesame dressing goes quite well.
