Pickled Cucumber And Chicken
|Chicken thighs||2 Pound|
|Distilled vinegar||1⁄2 Cup (8 tbs)|
|Shoyu||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Teaspoon|
|White sesame seed||2 Tablespoon|
|Garlic||2 Clove (10 gm), grated|
|Chili pepper||3 , chopped|
|Green onion||2 , minced|
Night before, cut cucumbers into 1/2" x 1 1/4" lengthwise slices and soak in iced water for 20 minutes to crisp.
Boil chicken thighs in salted water for about 20 minutes.
Bone, shred and chop chicken into 1" pieces.
Mix remaining ingredients for marinade; add cucumbers and chicken.
Chill until time to serve.