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Japanese Dish " Chicken and Cucumber with Sesame Dressing " Easy recipe

 



Chicken and Cucumber with Sesame Dressing




The chicken in this dish is remarkably tender. The key is to not let it boil; simply cook it
gently in residual heat. You’ll be amazed at the delicate texture.



Serves 2

2 chicken tenders, about 3½ oz
(100 g) total
1
(100 g) total
1½ cups (360 ml) water
3 tablespoons + 1 teaspoon sake
1 small Japanese or Asian cucumber
Toasted sesame seeds, for garnish


FOR THE SESAME DRESSING
1
3 tablespoons + 1 teaspoon sake
1 small Japanese or Asian cucumber
Toasted sesame seeds, for garnish


FOR THE SESAME DRESSING

1½ tablespoons tahini
teaspoon grated ginger
cup (80 ml) dashi stock (see page
54)
2 teaspoons light soy sauce
2 teaspoons mirin
54)
2 teaspoons light soy sauce
2 teaspoons mirin
54)
2 teaspoons light soy sauce
2 teaspoons mirin


Preparation

1 Remove the sinews from the chicken tenders. Bring about
1
½ cups (360 ml) of water to a boil, then turn off the heat and
add the sake. Add the chicken tenders, and leave for about
5 minutes to cook in residual heat.
2 Peel long strips from the cucumber skin to make stripes.
Halve lengthwise and remove seeds. Cut into
½ inch
(1 cm) wide diagonal slices.
3 Mix all the sesame dressing ingredients together.
4 Shred the chicken into bite-sized pieces with your hands.
Toss the chicken and cucumber with the dressing. Arrange in a
serving bowl and sprinkle with sesame seeds.


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