Stick chicken｜Transcription of restaurant Sakura's recipe

Remove the chicken breast from the refrigerator and bring it to room temperature.
Sprinkle 1 teaspoon of salt on the surface of the cucumber and rub it by hand.
Rinse the cucumber salt with water and wipe off the water.

Cut the cucumber into julienne.
Remove the tomatoes and cut them into pieces that are easy to eat.
Remove the skin and blood from the chicken breast and open it while making cuts to make the thickness even.
Make a cut in the streaks and thick parts of the chicken breast by piercing the tip of the knife blade.
Drain the surface of the chicken breast with kitchen paper.

Put about 1L of water in a pan and add salt and sugar.
Mix salt and sugar over medium heat to dissolve and bring to a boil.
When it boils, turn off the heat, add chicken breast, cover the pan, leave it for 1 hour, and heat it with residual heat.

耐熱容器にピーナッツバターを入れ、600Wのレンジで40秒加熱する。
砂糖を加えて混ぜ、砂糖が溶けたら、酢を3回程に分けて混ぜながら加える。
酢が混ざったら（A）を加えて混ぜる。
最後にすりごまを入れ、混ぜ合わせる。

Remove the chicken breast from 3 from the hot water and use kitchen paper to remove the water from the surface.
Along the fiber of the chicken breast, loosen it into a size that is easy to eat by hand.
Serve cucumbers, tomatoes and chicken breast on a plate and sprinkle 4 sauces from the top.