Prep 12 mins
Cook 0 mins
Also known as 'Suan yi huang gua', literally 'Garlic Cucumber'. I lived in China for over a year and picked up this simple and tasty salad! It traditionally calls for dark vinegar, but I prefer it with white.
- 1 whole cucumber
- 2 garlic cloves, diced finely or pressed
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 5 -7 tablespoons chicken broth (NOT warm or hot!)
- 1 -2 tablespoon sesame oil
- 1 teaspoon sugar
- Lay cucumber on a cutting board and place the flat side of a large knife on top. Proceed to hammer on the knife, smashing the cucumber. Continue this along the whole cucumber. This process allows for better flavour absorption.
- Chop cucumber coarsely into half-inch pieces and place in a coupe-shaped bowl (so sauce will cover all pieces and not just the bottom ones) .
- Add pressed garlic, soy sauce, vinegar, chicken broth, sesame oil and sugar and stir until mixed. Let stand 5 minutes. Voila! A masterpiece!
Very tasty! You only get the slightest hint of the chicken broth, although I'm sure the recipe would suffer if you substituted something else. I served it with "Szechuan Noodles with Pork" and it made a lovely contrast to the peanut-butter, gingery taste of that dish.