A recipe by Yi 🥒

"It's a common home-style dish from China. I learned it from my mom in her kitchen. She taught me to shred the chicken by hand and to smash the cucumber to soak up the flavour. It's not a strict recipe, but more of a flexible method passed down in families. My version just adds a little extra Sichuan peppercorn oil, which I love.

I will cook this as my general lunch, and I also cook this for my friends when we party together." Yi, Chair of the Chinese Students and Scholars Association in Bath 25/26. 

Ingredients

• Cucumber
• Roast chicken thighs (I usually use Sainsbury's)
• Light soy sauce
• Oyster sauce
• Lao Gan Ma chicken flavour chilli oil
• Cooking oil
• Cumin seeds
• Liu Po chilli powder
• 2 dried chilli peppers (adjust to taste)
• Sichuan peppercorns

Method

1. Shred one cucumber into thin strips. Air fry your roasted chicken thighs for 15 minutes, cool, then shred by hand into pieces. Set aside. 
2. Pour cooking oil into a wok or pan and heat it up. Once the oil is hot, reduce the heat to low, and add one spoon of cumin seeds, one spoon of Liu Po chilli powder, 2 pieces of dried chilli peppers, and a pinch of Sichuan peppercorns.
3. Turn off the heat. Add the shredded cucumber and the shredded chicken pieces into the pot with the spiced oil. 
4. Add 1.5 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and the chicken flavoured chilli oil to taste. 
5. Toss all the ingredients, making sure the cucumber shreds and chicken are evenly coated with the spiced oil and sauces. Plate and serve immediately. 

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