25 minutes
2 servings
cook
White rice: 300g
Chicken breast: 2 pieces
Cucumber slices: 150g
Braised egg: 1 piece
Water: 400cc
White vinegar: A pinch
Clear chicken broth: 2 cans
Soy sauce: 2 teaspoons
1
Gather and prepare all the ingredients.
2
In a pot, combine 1 can of chicken broth and 400cc of water, and bring to a boil. Add the chicken breasts and boil for about 5 minutes. Turn off the heat, cover, and let them poach in the hot water for about 20 minutes. Remove the chicken, let it cool,
3
Slice the cucumbers thinly. Toss them with a little salt and a splash of boiled water to draw out excess moisture (drain well). Mix with a little sugar and white vinegar, toss to combine, and set aside to marinate.
4
In a pot, combine the remaining chicken broth and shallot sauce, mix well, and bring to a boil. Set aside.
5
Scoop a bowl of white rice, top it with the shredded chicken and the marinated cucumber slices. Drizzle the prepared sauce over the top, add the braised egg on the side, and it's ready to serve!
