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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 3 |
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Also known as 'Suan yi huang gua', literally 'Garlic Cucumber'. I lived in China for over a year and picked up this simple and tasty salad! It traditionally calls for dark vinegar, but I prefer it with white. Ingredients:
1 whole cucumber |
2 garlic cloves, diced finely or pressed |
2 tablespoons soy sauce |
2 tablespoons white vinegar |
5 -7 tablespoons chicken broth (not warm or hot!) |
1 -2 tablespoon sesame oil |
1 teaspoon sugar |
Directions:
1. Lay cucumber on a cutting board and place the flat side of a large knife on top. Proceed to hammer on the knife, smashing the cucumber. Continue this along the whole cucumber. This process allows for better flavour absorption.
2. Chop cucumber coarsely into half-inch pieces and place in a coupe-shaped bowl (so sauce will cover all pieces and not just the bottom ones) .
3. Add pressed garlic, soy sauce, vinegar, chicken broth, sesame oil and sugar and stir until mixed. Let stand 5 minutes. Voila! A masterpiece!
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