Poached Chicken Breast Cucumber Salad

Ingredients

• 100g chicken breast
• 1 chwicheong cucumber
• 1t sesame seeds
• (dressing) 2T peanut butter
• 1T soy sauce
• 2t xylose
• 1/2T lemon juice
• 1T sesame oil
• 3T water

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Steps

1. 01

   Cook by poaching to bring out a moist chicken breast texture different from sous vide. Pour 500ml water into a pot, add 1/4t salt, and bring to a boil, then turn off the heat, add the chicken breast, take it out after 20 minutes, and let it rest for 5 minutes. It's moist. Shred thinly along the grain.

2. 02

   Julienne the cucumber thinly.

3. 03

   Arrange the cucumber on a plate, top with the chicken breast from step 1, the dressing (2T peanut butter, 1T soy sauce, 2t xylose, 1/2T lemon juice, 1T sesame oil, 3T water), and sesame seeds.