Steps

1. Place 300g Chicken Thigh in a zip-top bag. Season with 1 tsp Salt and a pinch of Pepper and rub well.
   🕒 01:00
2. Continue by adding 1 piece Ginger and 5cm Scallion, rub, and then securely close the bag's zipper.
   🕒 01:37
3. Pour approximately 1L Water into a large pot. Place the bag from step 2 into the pot before turning on the heat. Be careful not to let the pack touch the sides of the pot.
   🕒 01:57
4. Heat over medium heat until boiling. Once boiling, turn off the heat, cover with a lid, and steam for 10 minutes.
   🕒 02:12
5. Remove the steamed chicken thigh from the pot and immediately cool it in an ice bath, still in the bag. The key is to cool it quickly to prevent the juices from escaping. (This is the trick! It's too late to do this after it cools, so chill it in an ice bath right away to seal in the flavor.)
   🕒 06:22
6. In a bowl, combine 4 tbsp minced Scallions, 1 tbsp grated Ginger, 1 tsp Salt, and 1/2 tsp Sugar. Mix well.
   🕒 03:18
7. Heat 4 tbsp White Sesame Oil in a frying pan until it just starts to smoke.
   🕒 04:09
8. Gradually pour the hot sesame oil into the bowl from step 6, in 2-3 additions, mixing well each time. Be cautious as the oil may splatter. Let it cool after mixing. (This is the trick! Pouring hot oil enhances the aroma of the scallions and ginger. This sauce can be stored in the refrigerator for up to 5 days.)
   🕒 04:56
9. Peel the cucumber in strips randomly, then smash it with the side of a knife.
   🕒 07:29
10. Cut the cucumber into about 4 equal lengths and place in a bowl.
    🕒 08:31
11. Add a pinch of Salt, a pinch of Pepper, and 1 tsp Sesame Oil to the cucumber, mix well, and adjust seasoning.
    🕒 08:53
12. Remove the chilled steamed chicken from the bag and cut it into approximately 1cm thick slices.
    🕒 09:33
13. Arrange the dressed cucumber from step 11 and the sliced steamed chicken from step 12 on a plate. Pour the scallion sauce made in step 8 over everything. The sauce is best served chilled. Enjoy!
    🕒 10:36