whisk 4 qts of water, soy sauce,salt, sugar and garlic together in a Dutch oven until salt and sugar are dissolved.
3
Arrange the chicken breasts skinned side up in a steamer basket making sure not to overlap the breasts. Submerge the basket in the brine and let sit for 30 minutes.
4
After 30 minutes, heat pot over medium heat, stirring the liquid occassionally until the liquid reaches 175 F. Turn off the heat, cover the pot, remove from the burner and let stand until the meat registers 160 F; 17-22 minutes.
5
Transfer the breasts to a carving board, cover tightly with aluminum foil and let sit for 5 minutes. Slice each breast on a bias 1/4" thick. Transfer to a serving platter and serve.
