John Myers
Ingredients for 6 servings:
- 300 g cucumber(s)
- 10 g salt
- 20 g carrot(s)
- 3 g dill, fresh or frozen
- 1 tbsp tarragon leaves, fresh or dried
- 50 g white sugar
- 200 ml rice vinegar, white, mild, Chinese
- 2 tbsp rice vinegar (Yongghun Laogu), black, mild, Chinese,
- 4 g instant chicken broth
- 4 tbsp water
- e.g. Dill, fresh
- n. B. flowers and leaves
Instructions
Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes
A popular sweet and sour side dish in Cantonese food.
Wash the cucumbers, snip off both ends, peel lengthwise in a zebra pattern, halve lengthwise, and remove the seeds. Split the halves lengthwise and cut diagonally into approximately 8 mm thick pieces. Place the pieces in a bowl with the salt, mix well, and let stand at room temperature for 2-3 hours, stirring occasionally. Meanwhile, wash the carrot, snip off both ends, peel, and slice into julienne strips. Weigh out the appropriate amount. Wash the fresh dill, leaving it whole for the garnish and finely chopping it for the marinade. Drain the salted water through a sieve. Drain the cucumber pieces well. Return to the bowl, add the sugar, both vinegars, carrot threads, tarragon, chicken stock, and dill, and mix well. Marinate for at least three hours at room temperature before eating. Garnish as a side dish and serve cold. Note: Peeling in a zebra pattern means leaving narrow green stripes between the white stripes. The cucumber pieces will keep in an airtight container in the refrigerator for about a week.
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