Ingredients

• 2 large chicken breasts
• 2 large english cucumbers

Sauce

• 3 tbs soy sauce
• 2 tbs tahini sauce or sesame seed paste
• 1 tbs chinese vinegar
• 1 tbs sesame oil
• 1 tbs chinese chili oil (or 1/2 tbs chili oil and 1/2 tbs peppercorn oil if available)
• 1 tsp sugar
• 2-3 cloves minced garlic
• 1-2 tsp minced or grated ginger

Instructions

Chicken and (optionally) cucumbers should be prepared at least 2-3 hours ahead of time.

Chicken

• Trim and steam or boil chicken (about 12 minutes)
• Put in refrigerator for at least 2-3 hours

Cucumbers

If you have time you can prepare the cucumbers as follows, else you can just cut them up and serve them.

• Peel and remove seeds from the cucumber, slice thin, sprinkle salt on them and let sit for an hour to remove fluid
• After at least 1 hour, rinse in water and squeeze liquid out. Set aside.

Sauce

• Stir sesame seed paste until smooth
• In a separate bow, mix all remaining ingredients stir until even
• Add liquid to sesame seed paste a little bit at a time, stirring in between to ensure that the sauce is smooth

Assembly

• Squeeze out as much liquid as you can of the cucumber slices; arrange them into an outer ring on a plate
• Slice chilled chicken and arrange it inside the ring (see picture)
• Pour sauce onto chicken, serve extra sauce on side

Note: for leftovers, do not store sauce in fridge—it will harden.