For ➍450 g chicken breast filets
450 g cucumber
2 ts salt
1 tbs groundnut oil
1.5 ts garlic, finely chopped
1 tbs spring onions, finely chopped
1 tbs light soy sauce
1 tbs dry sherry
2 ts chili powder
2 ts sesame oil
Cut the chicken into 2.5 cm cubes. Set aside.
Peel the cucumber, halve it and remove the seeds with a teaspoon. Cut it into 2.5 cm cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. Next, rinse the cucumber cubes in running cold water and blot them dry with kitchen paper.
Heat a wok until very hot.
Add the oil. When it is very hot and slightly smoking, add the chicken cubes and stir-fry them for 2 m.
Add all the other ingredients except the cucumber and continue to stir-fry for another 2 m.
Add the cucumber cubes and keep stir-frying the entire mixture for another 3 m.
