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1
Remove the skin and fat from the chicken breast.
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2
Coat with honey, salt, and pepper, then place in rice cooker with the ingredients.
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3
Set the rice cooker to the poached egg setting (75 to 80C) for 40 minutes, then press start.
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4
The photo shows 2 fillets; when cooking two, use the same amount of ingredients as for 1 fillet.
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5
The Queen of Recipes show only allowed enough time to cook for 30 minutes, but please allow 40 minutes.
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6
If you are worried that may be too short, cook for 50 minutes.
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7
When it's done cooking, transfer it to a sealable container, broth and all, and cool.
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8
This will make the breast even juicier.
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9
The chicken can be stored for up to 4 days in the refrigerator.
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10
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.
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11
To make the sauce: Heat sesame oil in a frying pan, saute the green onions and ginger until aromatic, then add the rest of the sauce ingredients.
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12
If you wish, you can add wasabi (not listed) to give a different flavor.
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13
To make the soup: After eating the chicken breast, transfer the broth to a sauce pan, boil, and skim off the scum.
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14
Add green onions, bring to a boil, then turn off the heat and add a beaten egg and vinegar.
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15
Another tasty way to serve this dish is to slice the chicken against the fibers, and serve it as chicken ham.
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16
I also recommend trying it with a sauce made from a combination of sesame dressing, kimchi, and sesame oil.
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17
Or, try it with a dressing made from ponzu and shiso.
