Japanese cucumber salad with chicken breast

Ingredients for 2 servings:

• 1 cucumber(s)
• 1 chicken breast fillet(s)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp, levelled sugar
• 1 tbsp ginger root, grated
• 1 tbsp spring onion(s), cut into rings
• 1 tbsp chopped coriander, alternatively flat parsley or basil
• some coriander leaves, for decoration
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Cut the chicken breast fillet into strips approximately 1.5-2 cm thick. Bring a large pot of water to a boil, add 1 teaspoon of salt, and remove from the heat. Add the chicken pieces and let them marinate for about 5 minutes, then drain. Test for doneness by cutting one in half. Wash the cucumber and cut it lengthwise into thin strips using a vegetable peeler, season generously with salt, and let it marinate for a few minutes. Then place it in a bowl filled with cold water. This will firm up the texture and most of the salt will be rinsed off. Mix the remaining ingredients to make a marinade. Use your fingers to break the chicken breast strips into bite-sized pieces and mix with the marinade. Drain the cucumber strips carefully and pat dry with a kitchen towel. Arrange the cucumber strips on a large plate or platter. Top with the marinated chicken pieces. Garnish with coriander leaves and drizzle with a little sesame oil.