- 3-4 green onions
- salt and pepper
- 2 small cucumbers
- 10 oz. boneless chicken thighs with skin
- 1 tablespoon sake
- 1 teaspoon sesame oil
- small piece crushed ginger
- 1/4 cup liquid made up from the juices of the cooked chicken (and water if necessary)
- 4 tablespoons sesame paste
- 2 tablespoons soy sauce
- 2 tablespoons superfine sugar
- 1/2 tablespoon rice vinegar
- 2 teaspoons chili paste or to-ban-jan
- 2 tablespoons roughly ground sesame seeds
- 2 tablespoons finely shredded green onions
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- Finely chop the green 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.
- 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 color. 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.
- 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 green 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.
- Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.
- Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.