Chicken and Cucumber Salad

Name: Chicken and Cucumber Salad
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Japanese
Ingredients: 1 tablespoon sugar; 1 tablespoon soy sauce; 2 tablespoons rice or other mild vinegar; 2 tablespoons rice or other mild vinegar; 1 whole boneless, skinless chicken breast, ½ to ¾ pound; ½ cup sake; 1 large red onion, thinly sliced and separated into rings; Salt; 1 whole boneless, skinless chicken breast, ½ to ¾ pound; 1 thin-skinned (English) cucumber

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Crunchy, mildly sweet, and lightly spicy, this is a lovely little salad I learned in Kyoto. If you can find myoga—a lily root that looks something like garlic and is sold at some Asian markets—use it instead of the onion. Like onion, it’s spicy and peppery; unlike onion, if you eat too much of it, you forget everything—or so I was told.

Ingredients

Salt
1 large red onion, thinly sliced and separated into rings
1 thin-skinned (English) cucumber
1

Method

Put 1 tablespoon salt in a bowl of cold water and stir; add the onion. Rub the cucumber with salt, but do not peel it. Slice it thinly (a mandoline is ideal for this), put it in a colander, and sprinkle it lightly with salt. Combine the chicken and sake in a shallow bowl or deep plate and steam over hot water until cooked, about 10 minutes.
Drain and rinse the