INGREDIENTS

•   300 gr/ 11 oz  chicken breast tenders (remove the tendons from the chicken tenderloins, then cut into and spread open the thicker parts to even out their thickness.)
•   salt
•   200 gr/ 7 oz cucumber – Japanese, Persian or English are best…  if not, should be weighed after seeds are discarded

Dressing
•   1  Tbsp  sugar
•   1  Tbsp  rice vinegar
•   1  Tbsp  soy sauce
•   1  Tbsp  sesame oil
•   1  Tbsp  ginger, grated or minced
•   1  Tbsp  finely chopped, fresh cilantro + 5 sprigs for garnish
•   1  stem  green onion, thinly sliced

DIRECTIONS

◊  Fill a skillet with water and bring to a near boil. Place prepared tenders into water, cook on low heat for 1½ minutes. Remove skillet from heat, add a shake or two of salt and allow tenders to continue cooking in the hot water for 2 more minutes or until cooked depending on the thickness of the tenders.  [Tip: It’s important not to overcook the chicken tenderloins. If you cook them for too long, they’ll lose their juiciness.]  Drain and set aside to cool. Once cooled, shred the chicken meat by hand or cut diagonally into bite-sized pieces.

◊  Slice cucumber length-wise and then in strips like fettuccine.  Sprinkle with shake or two of salt and let it sit for 5 minutes. Rinse and let it completely drain.

◊  Meanwhile, in a small bowl, dilute sugar into vinegar, then combine with  soy sauce, sesame oil, ginger, cilantro, green onion.

◊  In a serving dish, mount cut cucumber in the center, layer chicken meat over it, spoon dressing all over and top with fresh cilantro sprigs.

~    どうぞめしあがれ   •   Douzo Meshiagare    ~