1 small telegraph cucumber
4 boneless chicken breasts, skin off
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons Shaoxing Chinese cooking wine
4 tablespoons lime juice
1/3 cup sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 spring onions, finely sliced
2 tablespoons sesame seeds, toasted
hot, cooked rice
Using a vegetable peeler, shave the cucumber into long, thin strips, discarding the centre core.
Place in a colander and sprinkle with sea salt. Leave for 20 minutes then pat dry on paper towels.
Chicken: Arrange the chicken in a single layer in a ceramic dish that will fit inside a large steamer basket. Combine the remaining ingredients and pour over the chicken. If not cooking immediately, cover and refrigerate. The chicken can be marinated for 24 hours.
Place the dish in the steamer basket over a wok or saucepan of simmering water. Cover and cook for 20 minutes or until fully cooked, turning the chicken halfway through. Cooking time will depend on the thickness of the chicken.
Dressing: Place the ingredients in a bowl and whisk to combine.
To serve: Slice the chicken against the grain and toss with the cooking juices. Put the rice in bowls and top with half the chicken, cucumber, spring onions and dressing. Repeat with the remaining ingredients and sprinkle with sesame seeds.
Shaoxing cooking wine: (pronounced SHAU-sing) This wine for cooking is derived from glutinous rice. The flavour enriches braised dishes and marinades. Available from Asian food stores.