Chinese soup recipe

How to Prepare / Make / Cook - ?Chinese soup recipe

You’ve probably noticed how important cutting is to Chinese cooking. The ingredients are usually cut in a uniform shape for a pleasant presentation. In this unusual, refreshing dish, the chicken is sliced to the same flat shape as the cucumbers. It takes a little practice to get the technique just right. You can cut the chicken into cubes instead, but the slices make a lovelier dish.

1 long seedless cucumber or 1 pound regular cucumbers
1 pound skinless boneless chicken breasts, sliced (page 43)
3 teaspoons cornstarch
2 teaspoons dry sherry
1 teaspoon salt, or to taste
3 tablespoons canola, corn, or peanut oil
2 garlic cloves, crushed and peeled
1 tablespoon fermented black beans, coarsely chopped

1. Wash the cucumber. European cucumber can be left unpeeled. If using regular cucumbers, partially peel by removing alternating ½ inch strips of skin down the long side. Trim away ¾ inch from each end and split the cucumbers lengthwise. Scrape and discard the seeds from regular cucumbers with a teaspoon. Slice the cucumbers on the diagonal ½ inch thick. You should have about 3 ½ to 4 cups. Set aside.

2. Place the chicken in a small bowl, stir in the cornstarch, sherry, and salt, and mix well. Set aside.

3. Pour the oil into a wok or stir-fry pan and place the pan over high heat. Add the garlic and stir around the pan until the oil is hot but not smoking; the garlic will sizzle. Stir up the chicken again and add it all to the pan. Stir briskly for 2 to 3 minutes, or until the chicken is opaque.

4. Add the cucumber slices and stir another 2 minutes. Toss in the black beans and stir for another 30 seconds, or until the ingredients and flavors are evenly mixed. Taste and add another ½ teaspoon of salt if you wish. Discard the garlic, if desired. Serve hot