• 1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
• 1 cucumber
• Salt, as needed, to salt cucumbers if desired (this is optional)
• 1 medium carrot
• 1/2 – 1 teaspoon roasted Sichuan peppercorn, optional

Sauce:

• 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar, red or black if possible
• 1 tablespoon Asian sesame seed oil
• 1 tablespoon granulated sugar
• 1 – 2 tablespoons hot chili oil, or 1 – 2 teaspoons chili flakes, both optional
• 1 tablespoon shredded scallion (green onion, spring onion), white part only

Preparation

1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.

2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.

3. Peel the cucumber, and cut into slices to match the chicken. (Note: If salting the cucumbers, do this at least 30 minutes ahead of time. You’ll find instructions for salting cucumbers in this Cucumber Salad Recipe). Peel the carrot and cut into thin matchstick strips.

4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.

5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.