The perfect balance between crisp freshness and vibrant umami. Using the traditional smashing technique, the cucumber breaks open to absorb every drop of a sweet-and-sour dressing with deep sesame and garlic notes. It is an essential, light, and stimulating side dish in Chifa cooking. Fresh, bold, and direct.
Wash the cucumbers, trim the ends, and smash them with the flat side of the knife until they crack open. Then cut them into irregular bites; they should look rustic, not like decorative slices.
Toss the cucumber with the salt and let it rest for 8 minutes, until it releases a little water and feels firmer. Drain the liquid; if you leave it in, the dressing turns watery.
Press the garlic and mix it with the soy sauce
Turn what you find into an experience you can actually bring to your kitchen.
Combine the drained cucumber with the dressing and sesame seeds. Refrigerate for 5 minutes before serving, until cold, glossy, and properly crunchy.
