Start to prepare your poaching liquid by smashing the Fresh Ginger (1) and Scallion (3) with your palm against the side of a chef’s knife.
Add these aromatics along with Shaoxing Cooking Wine (2 tablespoon) and Salt (1 tablespoon) to a large pot of boiling Water (2 liter). Let it infuse for 5 minutes before turning to low.
Smash the English Cucumber (2) against the side of a chef’s knife with your palm and cut into chunky pieces. Season with Salt (1 tablespoon) and set aside.
Add the Boneless, Skinless Chicken Breast (2) to the poaching liquid and cook on low for 10 minutes, checking and flipping at 5 minutes.
Once the Chicken Breast is done cooking, remove from the poaching liquid and set aside to cool. Shred with a fork.
To start the salad dressing, mince Garlic (4 clove) and tear the Fresh Cilantro (1 bunch). Thinly chop a bunch of Scallion (1 bunch) and set aside.
Mix together Soy Sauce (2 tablespoon), Rice Vinegar (2 tablespoon), Chili Oil (1 tablespoon) and Sesame Oil (1 tablespoon) along with Garlic and Cilantro.
Drain off the liquid from the prepared Cucumbers, pour the dressing over them and toss together. Chill in the fridge until serving time.
Toss the shredded chicken together with Sesame Oil (2 tablespoon) and the rest of the Salt (1 tablespoon).
To assemble, scoop the cucumber salad onto a plate or into a bowl and top it with the marinated chicken. Sprinkle chopped scallion and Sesame Seeds (2 tablespoon) over the top.