INGREDIENTS:
1/2 chicken (about 1 pound) or 1 pound of chicken breasts
1 cucumber
Salt, as needed, to desalt cucumbers
1 medium carrot
1 teaspoon ground Sichuan peppercorn or ground coriander, optional
2 teaspoons minced ginger
2 tablespoons sesame seed paste
2 tablespoons rice vinegar, red or black if possible
4 teaspoons soy sauce
4 teaspoons sesame oil
4 teaspoons granulated sugar
1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional
1 tablespoon shredded green onion, white portions only, optional
PREPARATION:
In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 15 minutes, until the chicken turns white and is cooked through.
Remove the chicken from the pot and let it cool. Cut the chicken into small strips as close to the size and thickness of matchsticks as possible.
Peel the cucumber, and cut into slices to match the chicken. Place the cucumber slices in a colander and sprinkle salt over. Let the cucumbers drain for 20 minutes. Pat dry or squeeze out any excess water.
Peel the carrot and cut into thin matchstick strips.
In a small bowl, whisk together the sesame seed paste, rice vinegar, soy sauce, sesame oil, sugar and hot chili oil or chili flakes.
To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the ground peppercorn or corinader if using, and the minced ginger. Pour the sauce over. Garnish with the carrot strips and shredded green onion.