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1
Rub sugar on both sides of the chicken breast.
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2
Rub salt into both sides once you can no longer feel the sugar granules.
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3
Sprinkle with your favorite spices once the salt has blended in.
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4
This time I used a knife to butterfly the chicken breast, and rolled up 30 g of cheese inside.
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5
The cheese is simply for flavoring.
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6
You don't have to add it in.
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7
Spread out some plastic wrap, and roll up the chicken breast meat.
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8
It's important to wrap it up like candy.
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9
Wrap it tightly to give it a nice shape.
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10
Twist both ends tightly shut.
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11
Secure with a rubber band after twisting to keep it from opening back up.
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12
Make sure to twist it as tightly as possible.
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13
Put it in the fridge as-is , and let sit for three days if you can.
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14
It's not like it will be inedible if you only let it sit for 4-6 hours.
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15
When you want to eat it, boil lots of water in a pot and drop in the chicken breast meat.
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16
Bring it to a boil once more and boil for a minute, turn off the heat, cover with a lid, and cook through using the residual heat.
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17
Once the water has cooled, cut into your desired thickness, and it is done.
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18
It will be easier to cut through the cheese if you do it after it cools.
