Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. Bring water to a boil over high heat, and once to a boil reduce heat to a simmer.
2. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. Season chicken breasts with spice mixture and allow to sit for 5 minutes at room temperature.
4. Place the steam basket onto the pot with simmering water, then add chicken to the basket. Cover with lid and steam chicken for 18-20 minutes. Internal temperature should read 165°F (75°C).