Steamed Chicken Salad with Sesame Sauce

Ingredients for Steamed Chicken Salad with Sesame Sauce

• 3-4 spring onions

• salt and pepper

• 2 small cucumbers

• 275g boneless chicken thighs with skin

• 1 tablespoon sake

• 1 teaspoon sesame oil

• small piece crushed ginger

• 60ml liquid made up from the juices of the cooked chicken (and water if necessary)

• 60ml sesame paste

• 2 matskedar sojasås

• 2 tablespoons superfine sugar

• 1/2 tablespoons rice vinegar

• 2 teaspoons chilli paste or to-ban-jan

• 2 tablespoons roughly ground sesame seeds

• 2 tablespoons finely shredded spring onions

• 2 teaspoons finely chopped ginger

• 2 teaspoons finely chopped garlic

1. Finely chop the spring onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.

2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green colour. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.

3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the spring onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.

4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped spring onion on top.

5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.

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