1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until 3/4 inch thick. Whisk 2 quarts water, soy sauce, salt, sugar, and garlic in large saucepan until salt and sugar are dissolved. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.

2. Heat pan over medium-low heat, stirring liquid occasionally to even out hot spots, until water registers 175°F, 15 to 20 minutes. Turn off heat, cover pan, remove from burner, and let stand until meat registers 160°F, 12 to 17 minutes.

3. Transfer breasts to carving board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into 1/4-inch-thick slices, transfer to serving platter or individual plates, and serve.

Serves 2