Cut any excess fat off the breast meat and pierce all over with a fork several times. (This prevents the skin from shrinking and also makes the chicken a bit more tender.)

Rub a generous amount of herb salt on both sides (be bold here) and put the chicken in a plastic bag along with the ingredients marked ☆ (the olive oil and rosemary). Massage lightly over the bag. Press the air out of the bag and close, and leave to marinate.

Peel the potatoes and slice very thinly with a mandoline. Do not rinse the slices. Line the potatoes up in a frying pan and sprinkle with herb salt and grated cheese.

Fry the potatoes until browned while pressing with a spatula. Turn over and brown the other side. Transfer to a serving plate.

Heat the frying pan again and put in the chicken skin side down. Cut the garlic clove in half and remove the core. Place the rosemary sprig and garlic halves on top of the chicken.

When the skin side is well browned turn the chicken over. Cook the garlic and rosemary alongside the chicken.

Put the rosemary and garlic back on the chicken on top of the skin. Add the white wine and put a lid on. Steam-fry over low-medium heat until the chicken is cooked through.

When it's cooked, take out the chicken and slice into bite-sized pieces. Put on top of the potato galette. Add the ingredients marked ★ (soy sauce, olive oil, lemon) to the pan juices, boil to reduce and pour over the chicken.