Steamed Chicken Salad with Sesame Sauce

Ingredients

• •3½ whole green onions
• •1 pinch salt and pepper
• •2 whole small cucumbers
• •10 oz boneless chicken thighs
• •1 tablespoon sake
• •1 teaspoon sesame oil
• •1 piece crushed ginger
• •¼ cup liquid made up from the juices of the cooked chicken
• •4 tablespoons sesame paste
• •2 tablespoons soy sauce
• •2 tablespoons superfine sugar
• •½ tablespoon rice vinegar
• •2 teaspoons chili paste
• •2 tablespoons roughly ground sesame seeds
• •2 tablespoons finely shredded green onions
• •2 teaspoons finely chopped ginger
• •2 teaspoons finely chopped garlic

Cooking Instructions

1. 1.

   1. Finely chop the green onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.

   5 min

2. 2.

   2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green color. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.

   5 min

3. 3.

   3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the green onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.

   10 min

4. 4.

   4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.

   5 min

5. 5.

   5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.

   5 min