Do not wash the chicken; pat the surface dry with paper towels. Cut the chicken so that 1 piece weighs 25〜30g and is no more than 20mm thick, then rub in 2.8g of salt, 7g of ginger, and 1.5g of garlic. Cover and let sit in the refrigerator for 10 minutes. Wash your hands and any utensils that came into contact with the raw meat, and keep them separate from those used for finishing.
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