Defrost the chicken breast at room temperature. Use a fork to penetrate holes evenly on the breast.

Boil 1.5 litre water with medium heat.

Place chicken breast in water, add lid on and turn off the gas. Take out the breast 20 minutes later.

Hit chicken breast with the back of knife/meat tenderiser. Then scrap chicken breast into slices with a fork or by hand.

Pour out water in the pan/pot (save some water for sauce later). Wipe dry the pan/pot. Add oil and shallots into the pan/pot.

Add sliced chicken and a pinch of salt (soy sauce and water use for cooking chicken at your flavour). Mix well, put them on rice and add little bit of chopped spring onion.