Recipe
Meal Prep Friendly! Chinese-Style Chicken and Cucumber Side Dish
Ingredients
- 1chicken breast
- 3cucumbers
- 1.5tbsp rice vinegar
- 2tsp soy sauce
- 2tsp sesame oil
- 2tsp + 2 pinches sugar
- 1tbsp ground sesame seeds
- 1pinch + 1 pinch salt
- 2tsp oil
- 2tsp sake
- 1/2tsp potato starch
About "Chinese-Style Chicken Breast and Cucumber Salad"
A perfect summer Chinese-style salad featuring one chicken breast and three cucumbers. By pounding the chicken to loosen the fibers, seasoning it with salt, sugar, sake, and potato starch to lock in moisture, and gently poaching it over low heat, the meat stays incredibly tender and juicy. Tossed with drained cucumbers and a rich sesame oil and rice vinegar dressing, this meal-prep-friendly dish pairs perfectly with rice.
Tips for Making "Chinese-Style Chicken Breast and Cucumber Salad"
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Prep
- Carefully remove the skin and yellow fat from the chicken breast. Cut along the muscle fibers, cover with plastic wrap, and pound firmly with the bottom of a glass or bottle. This loosens the fibers and makes the meat incredibly tender.
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Seasoning
- Add 1 pinch of salt, 2 pinches of sugar, 2 tsp oil, 2 tsp sake, and 1/2 tsp potato starch, and massage well. Massaging until the liquid is completely absorbed ensures the chicken stays juicy and doesn't dry out when cooked.
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Heat Control
- Reduce the heat to low and poach the chicken for 8 minutes, spreading the pieces out so they do not overlap in the gently bubbling water. Cooking slowly over low heat is the secret to a moist and tender finish.
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Cucumber Prep
- Slicing cucumbers lengthwise with a mandoline preserves their fibers for a crunchy texture and increases the surface area for the dressing. Letting them sit with salt and sugar for 5 minutes draws out excess water, preventing the dressing from diluting.
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Dressing
- Mix 1.5 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp sesame oil, 2 tsp sugar, and 1 tbsp ground sesame seeds. The ground sesame seeds add deep richness and help the dressing cling to the ingredients.
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Plating
- Spread a generous bed of drained cucumbers on a plate, arrange the freshly poached chicken on top, and pour the mixed dressing over everything. The combination of warm chicken, cold cucumbers, and rich dressing is key to its deliciousness.
Ingredients for "Chinese-Style Chicken Breast and Cucumber Salad"
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How to Make "Chinese-Style Chicken Breast and Cucumber Salad"
- 1
In a bowl, combine 1.5 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp sesame oil, 2 tsp sugar, and 1 tbsp ground sesame seeds. Mix well to make the special dressing.
- 2
Bring a pot of water to a boil.
- 3
Wash the cucumbers and cut off both ends. Cut them in half crosswise, then use a mandoline slicer to slice them lengthwise.
- 4
Carefully remove the skin and any yellow fat from the chicken breast.
- 5
Cut the chicken along the seams of the muscle fibers, then slice diagonally into thin, bite-sized pieces.
- 6
Cover the chicken with plastic wrap and pound it firmly with the bottom of a glass or bottle to loosen the fibers.
- 7
Transfer the pounded chicken to a bowl. Add 1 pinch of salt, 2 pinches of sugar, 2 tsp oil, 2 tsp sake, and 1/2 tsp potato starch, then massage well with your hands until the liquid is completely absorbed.
- 8
Add 1 pinch of salt and 2 pinches of sugar to the bowl of cucumbers, gently massage, and let sit for 5 minutes.
- 9
Reduce the boiling water to low heat. Gently add the seasoned chicken pieces one by one, spreading them out so they do not overlap.
- 10
Poach over low heat for 8 minutes.
- 11
Scoop out the cooked chicken all at once using a skimmer, transfer to a strainer, and let it drain naturally.
- 12
Squeeze the cucumbers firmly with your hands to remove excess moisture, then transfer them to another bowl.
- 13
Spread a generous bed of the drained cucumbers on a plate, then beautifully arrange the poached chicken on top.
- 14
Give the dressing another good stir, pour it generously over the dish, and serve.
Food Science
Massaging cucumbers with salt and sugar draws out excess moisture through osmotic pressure, improving their texture. Additionally, massaging sake and potato starch into the chicken breast before poaching it over low heat prevents moisture loss and suppresses rapid protein coagulation. This preserves the water-holding capacity of the chicken breast, keeping it moist and juicy instead of dry.
Detailed Commentary on "Chinese-Style Chicken Breast and Cucumber Salad"
* Content organized by topics from the video.
Refreshing & Delicious! Summer Salad
Good morning, I'm Sakura! Today, we're making a simple yet incredibly delicious "side dish salad" using chicken breast and cucumbers. With its refreshing acidity, this recipe is perfect for the upcoming hot season. Let's start by making the dressing. Preparing the dressing first and handling the cutting board last makes the cooking flow much smoother. In a bowl, add 1.5 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp sesame oil, 2 tsp sugar, and 1 tbsp ground sesame seeds. For the vinegar, I recommend rice vinegar for its rich flavor and umami, but grain vinegar works fine too. Adding ground sesame seeds not only adds a deep richness to the dressing but also helps it cling better to the chicken and cucumbers. Give it a quick mix so the oil and liquid emulsify well.
Keep it Crunchy! Slicing Cucumbers Lengthwise
Next, let's prep the cucumbers. We're using three whole cucumbers today. You might think, "Isn't three too many?" but with this recipe, you'll devour them in no time! First, wash the cucumbers and cut off just the ends. You don't need to remove the bitterness today, and I'll explain why later. Once the ends are off, cut the cucumbers in half crosswise. Here is my personal touch: use a mandoline slicer to slice them lengthwise. Slicing them lengthwise preserves the fibers, keeping them wonderfully crisp and crunchy. It also makes them easier to pick up with chopsticks and increases the surface area for the dressing to cling to. When you get to the very end and it's hard to slice, just snack on it so you don't cut your fingers!
Super Tender! The Chicken Pounding Technique
Now, let's prep our main ingredient, the chicken breast. Before that, let's bring some water to a boil for poaching. For one chicken breast, start by removing the skin. I personally don't care for the rubbery texture of boiled chicken skin, so I remove it, but feel free to leave it on if you like. Also, carefully remove any yellow fat, as it can cause an unpleasant odor. Next, cut the chicken along the seams of the muscle fibers. If you cut pieces with different thicknesses together, they will cook unevenly. Once separated, slice them diagonally into thin pieces. Now, here is the most important step! Arrange the meat on the cutting board, cover it with plastic wrap, and pound it firmly using the bottom of a glass or bottle. Think of this as a "massage" for the meat. Pounding loosens the tough fibers, resulting in an incredibly tender texture. It's a bit of extra effort, but it takes the final dish to a whole new level, so please give it a try!
Golden Ratio for Juicy Chicken
Transfer the flattened chicken to a bowl to season it. Add 1 pinch of salt (a slightly generous pinch since this is a large breast), 2 pinches of sugar, 2 tsp oil, 2 tsp sake, and 1/2 tsp potato starch. Now, massage it thoroughly with your hands until the liquid in the bowl is completely absorbed. This step is incredibly important. While the previous "pounding" step was to tenderize the meat, this "seasoning" step is to lock in moisture and keep it juicy. The sugar, sake, and potato starch hold onto the moisture in the meat, ensuring it stays moist and tender without drying out when cooked. As you massage, the chicken will absorb the liquid and turn slightly white and sticky. Once the moisture is completely absorbed, your prep is perfectly done!
Poach Gently on Low Heat for Moist Chicken
Once the water comes to a rolling boil, reduce the heat to low. The ideal temperature is when the surface is gently bubbling. Gently add the seasoned chicken pieces one by one, spreading them out so they don't overlap. If you cook chicken over high heat all at once, the fibers will contract tightly and become tough. Therefore, poaching it gently over low heat—like letting it soak in a warm hot spring—is the secret to a moist finish. Once the chicken is spread out in the water, let it poach on low heat for 8 minutes. Since we massaged sake into the meat, any gamey odor will be removed during poaching, leaving a clean, refined flavor. Set a timer and wait patiently for it to cook through.
Draining Cucumbers for Perfect Harmony
While the chicken is poaching, let's drain the cucumbers. Make sure to wash your hands thoroughly with soap after handling the raw chicken to prevent food poisoning. Add 1 pinch of salt and 2 pinches of sugar to the bowl of cucumbers, and gently massage with your hands to distribute it evenly. Let it sit for 5 minutes. Draining the cucumbers beforehand draws out excess moisture, preventing the dressing from getting watered down and helping it cling beautifully. It also softens them slightly, allowing them to harmonize perfectly with the tender chicken when eaten together. If the cucumbers remain too hard and crunchy, they won't blend well with the meat. After 5 minutes, squeeze the cucumbers firmly with your hands to remove the water, and transfer them to a clean bowl.
Plating for Maximum Flavor Clinging
Once the chicken is cooked, scoop it out all at once using a skimmer. You don't need to shock the chicken in ice water; just transfer it to a strainer and let it drain naturally. This dish is delicious when the warm chicken is combined with the cold cucumbers and tossed in the dressing, so we'll assemble it while it's still warm. However, make sure to drain the water thoroughly, as any excess moisture will dilute the flavor. Let's plate it up! First, spread a generous bed of the drained cucumbers at the bottom of the plate. It might look like a mountain, but it's delicious, so use all of it. Next, beautifully arrange the freshly poached chicken on top, covering the cucumbers. Finally, give the special dressing another good stir and pour it generously over the top. It's ready!
Perfect with Rice! Tender & Crunchy Delight
Now, let's dig in while it's fresh! Grab some chicken, cucumber, and dressing together with your chopsticks and take a bite... Mmm, this is amazing! Absolutely delicious! The chicken is incredibly moist and juicy, with no dryness at all. And the slightly drained cucumbers have the perfect crunch that complements the tenderness of the meat, creating a flawless harmony in your mouth. The dressing, with its acidity and rich sesame flavor, ties everything together beautifully. Personally, I might even like this more than standard Bang Bang Chicken! It's great as a side dish, makes a perfect appetizer for beer, and goes incredibly well with rice. Be sure to try this double technique of "pounding" to tenderize and "seasoning" to lock in moisture!
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食事処さくらの料理教室
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