Place the 2 pieces of chicken breast in a pan. Add enough water to cover the chicken breasts completely. I used 2 1/2 cups (600 ml) to fully submerge them.

Prepare a 5.5% saltwater solution. For 600 ml, use 1/4 cup (33 grams) of salt. Add the salt and stir until dissolved. At this point, you can add some rice wine, garlic, chili, or herbs for extra flavor (optional).

Cover the pan and refrigerate to prevent bacterial growth. Let it thaw slowly and marinate for at least 2 hours. I've tried marinating for 7 hours or 12 hours, and both work well.

After marinating, rinse the chicken breasts and pat dry with paper towels. Heat a pan over high heat and add a little oil. Place the chicken breasts flat-side down and sear until golden brown to lock in the juices. Flip and sear the other side until golden brown as well. You can also sear the sides to lock in the juices.

Cover the pan and reduce to low heat to let it simmer. The first time I cooked for 4 minutes, it wasn't done in the middle. The second time, I cooked on low for 6 minutes, and it was slightly pink in the middle. I recommend simmering on low for at least 6 minutes.

After simmering on low, turn off the heat but do not lift the lid! Let it continue to steam for at least 5 more minutes before uncovering and serving.