In any case, I placed two half breasts in a silicon microwave steamer after somewhat liberally salting both sides. I then added slices of ginger root, and scallion (two stalks lightly bruised). I poured sake (3-4 tbs) (image below left) and put on the lid (image below right) and microwaved it for 5 minutes and 30 seconds (Mine is 600W, please adjust the time depending on the power of your microwave).
This time, I had fresh myouga 茗荷. So I halved and thinly sliced the myouga. I also made jabara cucumber. I sliced the chicken after removing the skin. I scraped off any excess fat from the back of the skin and cut it in thin strips. I put the strips of skin on the top of the chicken slices resting on a base of baby arugula. I sprinkled yuzu-souyu sauce (from the bottle) and garnished with small chuncks of black vinegar/soy sauce gelee (top image).
I think the chicken turned out better than the conventional way of sake steaming. Few important tips include finding out the exact timing, getting equal sized half breasts which will snuggly fit in the silicon steamer, and letting it steep in the container with the lid on until cool. Before I got the timing right, I undercooked and overcooked it few times. Now this is so easy and quick to make. Once I made the chicken this way, I keep it in a sealed container in the refrigerator and make small Izakaya dishes and sandwiches. The liquid left in the container is also very flavorful and lightly congeals in the fridge. You coudl just coat the slices of chicken with it or add it to you sauce, which adds wonderful mouth feel and flavor.