Salad chicken | Genki Mama Kitchen's recipe transcription

Remove the skin from chicken breast.
Knead a pinch of salt on both sides of the chicken breast.
Wrap it in chicken breast wrap and leave it in the refrigerator for about 10 minutes.

Put chicken breast in a heat-resistant container with a lid, cover it, and heat it in a 500 W range for 4 to 5 minutes.
If the back of the chicken breast is red, heat it for an additional 30 seconds to 1 minute.
Cover the heat-resistant container and wait for the chicken breast to cool.
Do not throw away the juice that has accumulated in the heat-resistant container.

When the chicken breast has cooled, cut it into pieces that are easy to eat.
Place on a plate and sprinkle the soup left in the heat-resistant container from above.
Sprinkle with black pepper to complete.