Dumpling-filling recipes    Pork recipes   Beef recipes   Duck recipes   Chicken recipes   Vegetable recipes   Fish recipes   Shrimp recipes   Dry pot recipes   Pasta recipes   

Salad of cucumber and chicken


Chicken 300 g, cucumber 200 g, 1 tea spoon of rice flour, 2 soup spoons of oyster sauce, 1 tea spoon of pepper powder, 1/2 tea spoon of ginger powder, 1 tea spoon of garlic powder, 1 tea spoon of sugar, 2 tea spoons of vinegar, 2 soup spoons of light soy sauce, spring onion/leeks 20 g, 4 soup spoons of cooking oil, 2 tea spoons of sesame oil

  1. Cut the chicken into bits about 1*1*1 cm. Cut the cucumber into small chunks. Cut the spring onion/leeks into small bits. Mix the chicken and rice flour. 
  2. Warm the cooking oil in a pan. Put the chicken bits in the pan. Stir-fry with moderately quick oven until the chicken meat is well cooked. Move the chicken meat and cooking oil to a bowl.
  3. Put the cucumber, garlic, ginger, sesame oil, vinegar, sugar, soy sauce, oyester sauce, pepper and spring onion/leek bits in the bowl. Mix the food well.
  4. Put the bowl in refrigerator until the food becomes cold.