Oriental Cucumber Salad

Name: Oriental Cucumber Salad
Yield: Serves 2
Ingredients: 2 chicken breasts (the best you can afford), cut into 2 cm/¾ inch cubes; 1 tablespoon gochujang (Korean fermented chilli paste) – or if you can’t get this, use 1 tablespoon good Caribbean thick hot sauce; juice of 2 lime; 2 tablespoons fish sauce; 4–8 bird’s-eye chillies, or 1 Scotch bonnet, roughly chopped; 2 tablespoons Japanese rice wine vinegar; 4 cucumbers, 3 shaved into ribbons using a potato peeler, 1 cut into 7.5 cm/3 inch long batons; handful of mint, roughly chopped; big handful of coriander, roughly chopped; ½ head of broccoli, cut into thin slices; 5 spring onions, sliced diagonally, about 1 cm/½ inch long; 6 shallots (Thai if possible), roughly chopped; 1 tablespoon groundnut oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This is one of those dishes that started off rather different to what it is now. I love the crisp, cool flavour of cucumber salad and, mixed with the chicken, chillies, rice wine vinegar and fish sauce, it suddenly becomes an incredibly healthy dinner. Marinating the meat in gochujang (Korean fermented chilli paste), available from Thai supermarkets, adds another layer of flavour. And the two different cuts of the cucumber add an interesting texture. Cool cucumber and hot chicken. Ni

Ingredients

Method