Chicken and Cucumber Salad

Name: Chicken and Cucumber Salad
Yield: makes 4 servings
Ingredients: Salt; 1 large red onion, thinly sliced and separated into rings; 1 thin-skinned (English) cucumber; 1 whole boneless, skinless chicken breast, 1/2 to 3/4 pound; 1/2 cup sake; 2 tablespoons rice or other mild vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce

December 14, 2011

Crunchy, mildly sweet, and lightly spicy, this is a lovely little salad I learned in Kyoto. If you can find myoga—a lily root that looks something like garlic and is sold at some Asian markets—use it instead of the onion. Like onion, it’s spicy and peppery; unlike onion, if you eat too much of it, you forget everything— or so I was told.

Recipe notes

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