Prep 15 mins
Cook 30 mins
Another Japanese hot-weather light salad meal or appetizer from Sonoko Kondo,'s 1986 book, "The Poetical Pursuit of Food". It tastes great with sake. The sesame seed oil called for is UN-toasted.
- 12 ounces boneless chicken, on the bone (2 large breast halves or 4 small thighs)
- 4 tablespoons sake
- 2⁄3 seedless European cucumber
Sweet and Sour Sauce
- 1 teaspoon minced garlic
- 2 teaspoons peeled and grated gingerroot
- 2 tablespoons chopped green onions
- 1⁄4 cup sesame seed oil
- 2 teaspoons chili oil
- 1⁄4 cup rice vinegar
- 1⁄4 cup soy sauce
- 1 teaspoon sugar
- Heat water in a large steamer.
- In a soup bowl, marinate chicken in sake for 15 minutes. Place the bowl in the steamer and cook for 20 minutes. Let cool completely in the broth, then shred evenly, discarding skin.
- Mix sauce ingredients until sugar has dissolved.
- Slice cucumber into thin julienne strips, 2 inches long.
- Toss shredded chicken and cucumber together with the sweet and sour sauce. Refrigerate and serve well chilled.