Steps

1. Place 2 chicken tenderloins in a heatproof container, then sprinkle with 2 pinches of salt and 1 tbsp sake.
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2. Cover with a lid or plastic wrap and microwave at 600W for 2 minutes. After heating, let it rest for a few minutes to cook through with residual heat. 【Tip!】 If the chicken tenderloins are large, increase the heating time. Make sure they are thoroughly cooked to prevent food poisoning.
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3. Julienne the cucumber.
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4. Place the cooked chicken tenderloins on a tray and chill in the refrigerator or freezer. Take them out, shred them to your desired size, and keep them chilled. 【Tip!】 Do not discard the steaming liquid; add it to the sauce.
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5. In a bowl, add 2 tbsp soy sauce, 2 tbsp rice vinegar, 4 tsp sugar, 12 dashes Hi-Me (umami seasoning), 1 tsp Doubanjiang (chili bean paste), 4 tsp sesame oil, and the chicken's steaming liquid, then mix well with chopsticks.
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6. Add 16 dashes Sichuan peppercorns and mix further.
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7. In another heatproof container, add a handful of frozen okra, a handful of dried cut wakame seaweed, 180ml water, 1 tsp Chinese soup stock powder, just under 1 tsp soy sauce, and black pepper to taste. Mix well (this will be microwaved later to make a soup).
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8. Boil the Chinese noodles in boiling water, slightly firmer than indicated on the package (approx. 3 minutes 15 seconds).
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9. Drain the cooked noodles, rinse them thoroughly under running water to remove sliminess, then chill them in ice water until very cold to firm them up. 【Tip!】 Always chill the noodles thoroughly in ice water to give them a firm, delicious texture.
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10. Drain the noodles well and arrange them on a plate.
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11. Place the julienned cucumber and chilled, shredded chicken tenderloin on top of the noodles.
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12. Stir the prepared sauce well, then pour it over the noodles.
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13. Microwave the separately prepared soup and serve it with the Hiyashi Chuka.
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14. Drizzle with mayonnaise if desired. 【Tip!】 Adding mayonnaise makes it milder and allows you to enjoy a change in flavor.
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