Quite often there is too much salad in a recipe like this one, which over-dilutes the fun sauce and makes for a boring plate. Never a fan of the Chinese beansprout, I’ve left them out where others put them in.
⅓ large cucumber, peeled, seeds scooped out and medium diced
Put the cucumber into a colander with the sea salt and leave to drip until the last minute.
Put the chicken breast, garlic cloves and peppercorns in as small a pan as the chicken will comfortably fit. Snug is good. Only just cover the chicken breast with cold water, then add the soy sauce. Bring to a simmer, then turn down to barely a wobble and cook the chicke