Steps

1. Slice Chicken Breast 1 piece (approx. 300g) into 3 equal pieces along the grain, then slice thinly to your desired size.
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2. Lightly season the sliced chicken breast with Salt 1/3 tsp and rub it in.
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3. Trim the ends of Cucumber 1-2, then lightly pound them with a rolling pin or bottle to crack them open. (The Jagged surface helps the dressing cling better, and tearing by hand further enhances flavor absorption.)
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4. If desired, remove the seeds from the cucumbers. (Seeds contain a lot of moisture, which can make the dish watery.)
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5. Tear the pounded cucumbers into bite-sized pieces by hand.
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6. Finely chop Green Onion 10cm by making diagonal cuts from both sides, then lightly crushing before mincing.
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7. Lightly coat the chicken breast with Potato Starch 1 tbsp (approx.). (The potato starch protects the meat, resulting in a tender and moist texture.)
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8. Bring a pot of water to a boil.
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9. Add all the potato starch-coated chicken breast to the boiling water and simmer for a while. (The potato starch protects the meat, allowing it to cook gently and resulting in a moist, tender, and slightly gelatinous texture. Be careful not to overcook.)
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10. Briefly rinse the cooked chicken breast under cold water. (Because the potato starch protects the meat, it won't become watery even when rinsed. Let it cool and it will blend better with the cucumbers and dressing.)
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11. Once cooled, pat the surface of the chicken breast dry with paper towels.
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12. In a large bowl, combine the torn Cucumber, the patted-dry Chicken Breast, and the minced Green Onion.
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13. Add Grated Garlic 1/2 clove, Sesame Oil 2 tbsp, and Salt (to taste) to the bowl.
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14. Mix everything gently and taste.
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15. Adjust seasoning with Salt if needed, then add Coarsely Ground Black Pepper (to taste) and mix.
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16. Drizzle with Chili Oil (optional) to your preference, plate, and serve.
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