- 1 lb. boneless chicken breasts, skinned
- 1 lb. cucumber
- 2 teaspoons salt
- 1 Tablespoon oil
- 1½ Tablespoons minced garlic
- 2 green onions, sliced
- 1 Tablespoons soy sauce
- 1 Tablespoons rice wine vinegar or white wine
- 2 teaspoons chili powder
- 2 teaspoons sesame oil
- Cut the chicken into 1 inch cubes and set aside.
- Peel the cucumber, halve it, and remove the seeds with a teaspoon. Then cut it into 1 inch cubes, sprinkle with salt, and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper.
- Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes.
- Add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes.
- Serve at once.
- This recipe can be doubled or tripled.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.