Chicken and Cucumbers

Ji Chao Huangguading

Appears in

By Ellen Schrecker

Published 1976

  • About

Szechwanese cucumbers are longer, thinner, and tastier than the American variety. Mrs. Chiang’s family grew several kinds of cucumbers and cucumber-like squashes, which her mother cooked, pickled, and served raw in salads as well:

“We ate cooked cucumber often; we children loved its softness and its mild, faintly bitter flavor.”

In this spicy chicken dish the cucumbers provide a nice contrast to the slightly fibrous texture of the chicken pieces and the over