Steamed chicken (steamed chicken with pickled plum and cucumber) | Recipe transcription from Kumano Genkai Shokudo

Thinly slice the ginger, place on a plate and add (A).
Place the chicken breasts on kitchen paper to remove excess moisture, then cut open the thickest parts with a knife to make them the same thickness.
Add the fish skin side up to the plate and spoon the seasoning on top.
Cover with plastic wrap, leaving some space between each piece, and microwave at 600W for 7 minutes.
Turn it over, peel off the ginger that has stuck to it, and wrap it in plastic wrap.
Once cooled, chill in the refrigerator.

きゅうりの両端を切り落とす。
ポリ袋に種を取り除いた梅干しと醤油を入れ、麺棒で叩く。
きゅうりを手でひねって適当な大きさに割り、ポリ袋に加える。
ポリ袋の上から手で押し、食べやすい大きさに割る。
鰹節を加えて軽く混ぜる。

鶏むね肉を食べやすい大きさに切る。
お皿に盛り付け、2を上に盛り付ける。
蒸し汁をかけたら完成。