Cooking Instructions
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Step 1
Start to prepare your poaching liquid by smashing the
Fresh Ginger (1)
and
Scallions (1 bunch)
with your palm against the side of a chef’s knife.
Step 2
Add these aromatics along with
Shaoxing Cooking Wine (2 Tbsp)
and
Salt (1 Tbsp)
to a large pot of boiling
Water (8 1/3 cups)
. Let it infuse for 5 minutes before turning to low.
Step 3
Smash the
English Cucumbers (2)
against the side of a chef’s knife with your palm and cut into chunky pieces. Season with
Salt (1 Tbsp)
and set aside.
Step 4
Add the
Boneless, Skinless Chicken Breasts (2)
to the poaching liquid and cook on low for 10 minutes, checking and flipping at 5 minutes.
Step 5
Once the Chicken Breast is done cooking, remove from the poaching liquid and set aside to cool. Shred with a fork.
Step 6
To start the salad dressing, mince
Garlic (4 cloves)
and tear the
Fresh Cilantro (1 bunch)
. Thinly chop
Scallions (1 bunch)
and set aside.
Step 7
Mix together
Soy Sauce (2 Tbsp)
,
Rice Vinegar (2 Tbsp)
,
Chili Oil (1 Tbsp)
and
Sesame Oil (1 Tbsp)
along with Garlic and Cilantro.
Step 8
Drain off the liquid from the prepared Cucumbers, pour the dressing over them and toss together. Chill in the fridge until serving time.
Step 9
Toss the shredded chicken together with
Sesame Oil (2 Tbsp)
and the rest of the
Salt (1 Tbsp)
.
Step 10
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 Tbsp)
over the top.
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