Make 3 – 4 thin slices at the back of the chicken breast for easy marinate 於雞胸肉背面輕鎅3-4刀以助入味

Press the ginger and scallion with your knife to mash it a little, throw them into a bowl 以刀背拍薑及蔥出味，放入碗中

Add a pinch of salt, sugar, white pepper powder, sesame oil and a little bit of Chinese yellow wine  加入鹽、糖、白胡椒粉 、麻油及紹酒

Marinate the chicken breast for around 45 mins 醃雞肉約45分鐘

Put the chicken breast into the vacuum bag 把醃好的腫肉放入真空袋

slow cook for 40mins – 1 hour 慢煮40分鐘至1小時

Slice the chicken breast into small pieces 取出雞肉，隨喜好切厚片

Add two spoons of oil onto a pan. Pan- fry some chopped ginger and scallion till fragrant. Add salt and sugar.  薑蔥切碎，加油於平底鑊爆香，再加少量鹽、糖、白胡椒粉調味

Pour the seasoned ginger and scallion onto the cooked chicken breast 薑蔥灑於煮好的雞胸肉上

Serve 上碟