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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the cucumber diagonally, then into matchsticks.
Debone the chicken legs or thighs, or use thigh fillets.
Place the chicken in a pot with cold water, ginger slices, spring onion, and Shaoxing wine. Bring to a boil, then reduce to a bare simmer.
Skim off any scum, cover with a lid, and simmer for 15 minutes. Optionally transfer to an ice bath to cool.
For the sauce, add spring onion, garlic, and chili to a bowl. Add the remaining sauce ingredients and mix well.
Slice the chicken, lay it over the cucumber, pour the sauce on top, and serve.
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For a more intense flavor, let the chicken marinate in the sauce for a few hours before serving.
Can I use chicken breast instead of legs?
Yes, but chicken legs are preferred for their juiciness and flavor.
What can I substitute for Shaoxing wine?
You can use dry sherry or omit it if unavailable.
Is it necessary to use an ice bath?
The ice bath is optional but helps to cool the chicken quickly and retain its tenderness.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance and assemble just before serving.
How spicy is this dish?
The spice level can be adjusted by varying the amount of chili and mala oil used.
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