Chicken and Cucumber Salad
Crunchy, mildly sweet, and lightly spicy, this is a lovely little salad I learned in Kyoto. If you can find myoga—a lily root that looks something like garlic and is sold at some Asian markets—use it instead of the onion. Like onion, it’s spicy and peppery; unlike onion, if you eat too much of it, you forget everything— or so I was told.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put 1 tablespoon salt in a bowl of cold water and stir; add the onion. Rub the cucumber with salt, but do not peel it. Slice it thinly (a mandoline is ideal for this), put it in a colander, and sprinkle it lightly with salt. Combine the chicken and sake in a shallow bowl or deep plate and steam over hot water until cooked, about 10 minutes.
Step 2
Drain and rinse the onion. Rinse the cucumber and wring the slices dry in a towel. Reserve the chicken-cooking liquid; shred the chicken.
Step 3
Combine the onion, chicken, and cucumber in a bowl. Combine the vinegar, sugar, soy sauce, and 2 tablespoons of the chicken-cooking liquid and dress the salad with this. Serve within an hour, at room temperature.
