Wok Cucumber Salad with pulled chicken
This crispy cucumber adds more flavor and bite to your stir-fry dishes! The wok cucumber contains less moisture than a normal cucumber and its sturdy skin makes it ideal for stir-frying. The wok cucumber is also delicious raw in a salad.
4 persons
Medium
15 minutes
China
Ingredients
Based on 4 persons
- 1 stir-fried cucumber
- ½ carrot
- 300g chicken fillet
- ½ tsp salt
- pinch of pepper
- ½ bunch of coriander
- toasted sesame dressing
- Rinse the wok cucumber under the tap. Cut the cucumber into two halves, then cut the cucumber into thin slices lengthwise. Place these slices on top of each other and cut them into thin strips. Also cut the carrot in this way. Place them in a large bowl.
- Place the chicken fillet in the water and bring to the boil. Season it with a little salt and pepper. Drain the water and let the chicken fillet cool slightly. Then tear the chicken into thin strips.
- Mix the chicken with the carrot, cucumber and sesame dressing. Sprinkle the coriander and sesame seeds over it.