Sichuan regional dish of spiced poached chicken breast, crisp cucumber with a sichuan peppercorn and sesame dressing
Slice ginger and half the spring onions
In a pan add just enough water to cover the chicken breasts, add the ginger and 2 whole spring onions. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting.continue cooking for 10-12 minutes. check the chicken breast is done, by seeing if the juice run clear when you poke the middle with a knife. Transfer the chicken breast to a bowl with ice or cold water to stop the cooking process and keep the chicken moist.
Make sure you keep the cooking water, as its will be used later
Now finely slice the cucumber into strips or batons.
place the cooked chicken between to pieces of cling film and hammer with a rolling pin to flatten the meat and break it up into shreds.
To prepare the sauce. Mix together the following: approx 250ml chicken cooking water, light soy sauce, Chinese dark vinegar, tablespoons sugar, tablespoons sesame oil, chili oil (or to taste), toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, ½ teaspoon salt, and 2 tablespoons finely chopped scallions.
Place the strips of cucumber on a plate.
Add the shredded chicken on top of the cucumber and pour over as much or as little dressing as you prefer
«Dress the chicken just before you are ready to serve and eat, this will keep the cucumber crisp and flavours fresh.»