- 1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
- 1 cucumber
- Salt, as needed, to salt cucumbers if desired (this is optional)
- 1 medium carrot
- 1/2 - 1 teaspoon roasted Sichuan peppercorn, optional
- 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar, red or black if possible
- 1 tablespoon Asian sesame seed oil
- 1 tablespoon granulated sugar
- 1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional
- 1 tablespoon shredded scallion (green onion, spring onion), white part only
2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
3. Peel the cucumber, and cut into slices to match the chicken. (Note: If salting the cucumbers, do this at least 30 minutes ahead of time. You'll find instructions for salting cucumbers in this Cucumber Salad Recipe). Peel the carrot and cut into thin matchstick strips.
4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.
My Response to KathyBody
The cucumbers are consistently referred to as slices throughout the recipe. They can, but do not need to be, salted in this recipe, which is why I did not include directions. I’ve revised the ingredient list to make it clear this is optional.
Rhonda Parkinson, Your Guide to Chinese Cooking