Ingredients
Equipment
Method
Season the chicken
- Lightly rub the chicken breast with salt and splash of sake (or cooking wine). let it sit for 10-15minutes.
Heat the water
- Bring a pot of water to just below boiling (about 175-195F). Do not let it fully boil.
Cook gently
- Add the chicken breast and cook on low heat for 3-5 minutes.
Finish with residual heat
- Turn off the heat, cover with a lid, and let it sit for 15-20 minutes. This step keeps the chicken moist and tender.
Cool in the broth
- Let the chicken cool in the cooking liquid to retain moisture.
Make sauce
- Whisk all sauce ingredients in a bowl until smooth and creamy.
Shred and assemble
- Remove the chicken, gently shred by hand, and serve with your sesame sauce and vegetables.
- Sprinkle with cilantro, sesami seeds, or green onions for extra flavor.
Nutrition
Notes
- Even out the thickness. Lightly butterfly or pound the thicker side.
- Use the cooking liquid in the sauce. Add a small amount of the poaching liquid to your sesame sauce.
- Shred instead of slicing. Shred by hand for a softer texture and better sauce absorption.
- Make the sauce slightly stronger. The chicken and cucumber will dilute the flavor.
- Removed excess water from cucumbers. Lightly salt and squeeze out excess moisture.
- Don't serve it too cold. Let it at room temperature for 5-10 minutes before serving. Enhances flavor and texture.