Remove the tendons from the chicken tenderloins.

Boil water in a pot, add a pinch of salt, and blanch the snap peas after removing their strings. Cool them in cold water and drain.

In the same pot, boil the chicken tenderloins for about 2 minutes, drain, and shred them once cooled.

Cut the snap peas diagonally into 1cm pieces. Remove the seeds from the ume plums and mash them.