[RECIPE] Chicken and Cucumber Salad
Chicken and Cucumber Salad is a lighter take on the classic Yurinchi chicken without frying, combined with the delicious scallion sauce. The chicken is steamed with minimal water, locking in all the savory goodness. This dish is equally delightful when made with chicken breast for a lighter touch, perfectly pairing with the freshly cooked rice.
Served in Hakusan Plate Tomoe, Hakusan Kinokawa Rice Bowl
Used Deep Bowl
Recipe:
Serving: 3-4
Time: 30 minutes
Ingredients:
- 8 oz Chicken thigh
- Salt
- 1/2 cup Water
- 1 tbsp Sake
- 3 pcs Cucumber
- 2pcs Scallion
- 1 tsp Ginger
- 2 tbsp Soy Sauce
- 2 tbsp Red Vinegar
- 1 tbsp Sugar
- 1 tbsp Sesame oil
Instructions:
- Prepare the Chicken: Make ½ inch-wide cuts into the chicken and rub salt onto both sides
- Prepare the Cucumber: Cut off both ends of the cucumber. Starting from the end without the stem, place a wooden spatula on the cucumber and gently smash it. Open up the cucumber and remove the seedy middle part. Tear the cucumber into pieces by hand.
- Cook the Chicken: In a frying pan, add the chicken, water, and sake. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 5-6 minutes until the chicken is cooked through. Remove from heat and set aside.
- Make the Sauce: In a bowl, combine the chopped scallion, grated ginger, soy sauce, vinegar, sugar, and sesame oil. Mix well to create a flavorful sauce.
- Assemble the Dish: Arrange the cooked chicken and cucumber in a bowl and pour in the sauce. Mix well.
- Serve: Enjoy with freshly cooked rice for a balanced and satisfying meal.
> Purchase rice from the rice factory here
RECIPE by Azusa