For ➍2 cucumbers, julienned
2 chicken breasts
2-3 slices fresh ginger root
1 tbs sake*
½ ts salt
dressing:
4 tbs ground white sesame seeds
2 ts rice vinegar**
2 ts sugar***
2 ts soy sauce
1 tbs mayonnaise
Place cucumber strips in a bowl. Sprinkle ½ ts of salt over them. Lightly knead by hands. Set aside for a few m. Squeeze cucumber to remove the liquid.
Boil water in a medium pan. Add ginger, sake, and salt in the pan. Boil chicken breasts until cooked.
Drain chicken breasts.**** Tear into thin strips.
Mix all the ingredients for dressing in a bowl.
Put chicken and cucumber in the bowl and mix well.
Serve chilled.
*Use dry sherry.Boil water in a medium pan. Add ginger, sake, and salt in the pan. Boil chicken breasts until cooked.
Drain chicken breasts.**** Tear into thin strips.
Mix all the ingredients for dressing in a bowl.
Put chicken and cucumber in the bowl and mix well.
Serve chilled.
**Use white balsamico.
***Use mirin.
****Or: put chicken in an open parcel. Add sake, salt and ginger slices. Marinate for 30 m. Add a few drops of oil. Close the parcel to a paillotte . Cook in the 180°C preheated oven for 20-25 m. Or use a microwave, cooking times depending on weight(about 2 m / 100 g).
