Poached shredded chicken and cucumber with a savory sesame, vinegar and chili dressing.
150 gChicken breasts
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120 gCucumber
3 gChili Pepper
5 gGinger
10 gGreen onion
1 tbspWater
3 gSugar
18 gTahini
1.5 tspSoy Sauce
1 tbspRice vinegar
0.5 tspSesame Oil
Put the chicken breast and sliced ginger in a small saucepan and add enough water to cover. Bring to a gentle simmer and cook for 15-20 minutes, turning once, until the thickest part reaches 74°C (165°F). Continue cooking as needed.
Remove the chicken to a clean plate and rest for 5 minutes, then shred finely with two forks. Discard the poaching ginger and liquid.
Cut the cucumber into thin matchsticks, slice the spring onion and finely mince the chili. Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and measured water until smooth, then add the chili.
Arrange the cucumber in a bowl and add the shredded chicken. Spoon over the sesame dressing, scatter over the spring onion and toss before eating. Serve immediately or refrigerate promptly.