Directions

To Poach Chicken

1. In an appropriately sized saucepan, add the chicken maryland pieces along with the other poaching ingredients. Fill with water and bring to a boil.
2. After reaching a boil, lower the heat and let it simmer for an additional 5 minutes. Then, remove from heat while still covered for another 5 minutes.
3. To check for doneness, insert a skewer into the thickest part of the maryland; clear juices indicate proper cooking, while pink or red juices suggest more cooking is needed. No juices can indicate overcooking.
4. Once cooked to satisfaction, transfer the marylands to an ice bath to halt the cooking process and set aside.
5. Reserve at least ¼ cup of the strained poaching liquid for later use in the saliva sauce.

To Make Saliva Sauce

1. In a small blender, combine ginger, garlic, sesame paste, and ¼ cup of the reserved poaching broth, blending until smooth.
2. Transfer the blended mixture to a small bowl and incorporate the remaining sauce ingredients: soy sauce, black vinegar, sugar, Sichuan peppercorn powder, chili oil, Sichuan oil, and sesame seeds.
3. Mix thoroughly to ensure all ingredients are well combined, then set aside.

To Plate

1. Arrange cucumber batons in your chosen serving dish to create a base for the chicken.
2. Take the cooled chicken from the water bath and drain thoroughly. Use a cleaver to slice the chicken into approximately ½-inch pieces, ensuring the overall shape remains intact.
3. Gently place the sliced chicken on the cucumber bed. Stir the saliva sauce well and pour it over the chicken.
4. Garnish with fresh coriander and spring onions for added flavour.
5. Serve immediately and savour the dish!