Summary

Ingredients

• 1 cucumber (s)
• 1 chicken breast fillet (s)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon, leveled sugar
• 1 tablespoon ginger root, grated
• 1 tablespoon spring onion (s), cut into rings
• 1 tablespoon coriander greens, chopped, alternatively flat leaf parsley or basil
• some coriander green, for decorating
• salt

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Instructions

1. Cut the chicken breast fillet into 1.5 - 2 cm thick strips. Bring plenty of water to the boil in a saucepan, add 1 teaspoon of salt and remove from the heat. Add the chicken pieces and let them steep for about 5 minutes, then strain. Make a test beforehand by cutting one in half.
2. Wash the cucumber and cut lengthways into thin strips with a peeler, add plenty of salt and let it steep for a few minutes. Then place in a bowl filled with cold water. This makes the structure a little firmer and most of the salt is rinsed off again.
3. Mix the remaining ingredients into a marinade.
4. Divide the chicken breast strips into bite-sized pieces with your fingers and mix with the marinade.
5. Drain the cucumber strips carefully and pat dry with a kitchen towel.
6. First drape the cucumber strips on a large plate or platter. Top with the marinated chicken pieces. Decorate with coriander leaves and drizzle with a little sesame oil.