Pit the Pickled Plums (16). Filet the Chicken Breast (300 gram) and flatten them out with a meat hammer. Cut into 8 thin pieces lengthwise, then cut in half so you have 16 pieces for rolling.
Put a pitted pickled plum on each piece of chicken pieces and wrap. Then wrap the Perilla Leaf (8) around each chicken-wrapped plum. Skewer four or five pieces on each skewer.
Place in a non-oil fryer (air-fryer) basket or on an oven tray and bake for 10 minutes (15 in oven) at 190 degrees C (375 degrees F).
Take out of non-oil fryer (air-fryer) or oven and sprinkle with Salt (4 pinch). Plate and eat with brown rice or as a side for a main course.