Rate this recipe
4 or 5
By Craig Claiborne
Peel the cucumber, cut it crosswise into halves, and remove the seeds. Slice it into thin rings.
Remove the skin and bones from the chicken breast and cut the meat into thin bite-size slices.
Heat the stock to boiling. Add the cucumber and chicken and boil for two minutes. Add the sherry.
© 1966 Craig Claiborne estate. All rights reserved.