Chicken and Cucumber Salad

1. 1

   Put 1 tablespoon salt in a bowl of cold water and stir; add the onion.

2. 2

   Rub the cucumber with salt, but do not peel it.

3. 3

   Slice it thinly (a mandoline is ideal for this), put it in a colander, and sprinkle it lightly with salt.

4. 4

   Combine the chicken and sake in a shallow bowl or deep plate and steam over hot water until cooked, about 10 minutes.

5. 5

   Drain and rinse the onion.

6. 6

   Rinse the cucumber and wring the slices dry in a towel.

7. 7

   Reserve the chicken-cooking liquid; shred the chicken.

8. 8

   Combine the onion, chicken, and cucumber in a bowl.

9. 9

   Combine the vinegar, sugar, soy sauce, and 2 tablespoons of the chicken-cooking liquid and dress the salad with this.

10. 10

    Serve within an hour, at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.