Chicken Salad by Tan Hsueh Yun

• 4 tbsps black vinegar
• 1 tsp light soy sauce
• 1 tbsp canola oil
• 3 tbsps honey
• 1 medium cucumber, about 400 gm
• 1 bunch coriander leaves
• 3 – 4 chili padi
• 4 chicken thighs and 4 chicken drumsticks, poached or steamed

Pour the vinegar, soya sauce, oil and honey into a glass jar with a screw-top lid. Cover and shake. Have a taste and add more soy sauce or honey if needed. Set aside.

Wash and pat dry the cucumber, skin it, cut it into quarters lengthwise. Scrape out the seeds, cut each quarter lengthwise in half and then dice into cubes crosswise. Spread the cucumber out onto a serving plate.

Rinse and pat dry the coriander, cut off and discard most of the stem, leaving only the leaves. Set aside.

Slice the chili padi, set aside.

Debone the chicken into large chunks, discard the skin, pile the meat on top of the cucumber.

Spoon all the dressing over it, and top with the coriander and chili. Serve immediately. Serves 4 to 6.