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Ginger chicken ahoy
( SERVES 4 )

Listener

4.0 / 5 FROM 1

I've just found out about this delicious dish from Christopher Keen Ahoy, Although his ginger chicken is more of a party dish, I wouldn't mind almost living on this!

Ingredients

4	Boneless chicken thighs, approx. 500g
4 slices	Fresh ginger, large
1 to taste	Salt
3 Tbsp	Rice wine
1	Cucumber
2	Spring onions

Sauce

2 Tbsp	Light soy sauce
2 Tbsp	Rice wine
2 Tbsp	Rice wine vinegar
1	Spring onion
2	Garlic cloves
3 cm	Fresh ginger

Directions

Place the chicken thighs (about 500g) on a plate the right size to fit in a large steamer. Tuck the slices of ginger under the chicken, sprinkle with salt and drizzle with the rice wine.
Put the plate in the steamer, cover and steam until the chicken is completely cooked - about 15 minutes. Remove from the steamer and as soon as the chicken is cool enough to handle, use a knife and fork or your fingers to pull it into shreds.
Put the chicken and any juices from the plate into a small bowl and press down firmly. Cover with plastic wrap and refrigerate until completely cold.
To prepare the cucumber, use a potato peeler to remove the skin, then continue to use the peeler to cut long thin slices of cucumber. Put these on a plate and sprinkle lightly with salt. Leave for 30 minutes, then rinse under cold water and squeeze gently to remove excess water. Set aside until serving time.
To make the sauce, and combine all the ingredients in a small bowl. Finely slice/chop the vegetables. You can substitute the rice wine vinegar with white vinegar.
When ready to serve, take the bowl of chicken out of the fridge. Ease the chicken out of the bowl onto a plate. If it doesn't come out easily, run a little hot water over the outside of the bowl to loosen the chicken. Pile the sliced cucumber around the mound of chicken and pour the sauce over the top.
Sprinkle with a few finely sliced spring onions. Serve immediately.