3 whole scallions (green and white parts, sliced very thin)
Directions
Directions
For the chicken -
Peel ginger and cut into 1/8 inches (3 mm.) wide.
Clean scallions and flatten them with the side of a heavy knife blade or cleaver.
Cut these into 2 inches (5 cm.) lengths, using both the green and white parts.
Combine the ginger, scallions, salt, wine and Szechwan peppercorns and rub all over chicken breasts and place all in a heat proof bowl.
Set this mixture aside to marinate at room temperature for at least 1 hour, turning the breasts several times.
At least 1-hour place bowl of chicken with marinade in a steamer and steam for 30 minutes, checking occasionally to make sure the steamer doesn’t run out of water.
Remove and discard any pieces of scallion, ginger or peppercorn clinging to the chicken and cut into match stick sized pieces.
Refrigerate until ready to assemble dish.
For the cucumber -
Peel the cucumbers and cut in half lengthwise. Scoop out and discard seeds.
Cut each half into 2 inches (5 cm.) sections and slice each of these sections lengthwise as thin as you can.
Place cucumber slices in a bowl and mix well with the salt.
Refrigerate for at least 1 hour.
Just prior to serving squeeze out as much liquid as you can, using your hands, and pat dry between paper towels.
