The finished recipe. Smashed Cucumber Salad with Sesame ChickenIngredients 1 to 6. 150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 250 g Cucumber (A whole one. Smashed with the flat of a knife so it splits into rough pieces that hold dressing in the cracks.). 10 g Tahini. 12 g (a scant tbsp) Soy sauce. 1 tsp, about 4 g Toasted sesame oil. 1 clove, about 3 g GarlicIngredients 7 to 10. 20 g Spring onion. 3 g Sesame seeds. A tablespoon Rice vinegar. Half a teaspoon Chilli flakesStep 1. Put the chicken in a small pan, cover it with cold water, salt it and bring to a bare simmer. Cook for twelve minutes, turn the heat off and leave it in the water for five more, then shred it with two forks.Step 2. Smash the cucumber with the flat of a knife, cut it into chunks, salt it and leave it ten minutes in a colander. Drain and pat dry.Step 3. Whisk the tahini, soy, vinegar, sesame oil, crushed garlic and chilli flakes with a splash of the poaching water until it pours.Step 4. Toss the cucumber and chicken in the dressing and finish with the spring onion and sesame seeds.
Fuel8
