Poached Chicken And Pickled Cucumber Salad

• 2 None chicken bouillon cubes, crumbled
• 3 None boneless skinless chicken breasts
• 3/4 cup white vinegar
• 1/2 cup sugar
• 1 None cucumber, seeded, thinly sliced diagonally
• 5 pieces fresh ginger, peeled, cut into thin matchsticks
• 1/2 head Chinese cabbage, thinly shredded
• 1 None fresh long red chili pepper, seeded and thinly sliced
• 1 bunch cilantro, coarsely chopped
• 1/2 cup roasted peanuts, chopped, plus additional for serving
• 2 tbsp soy sauce

1. Place crumbled bouillon cubes and 4 cups water in a medium saucepan on high heat. Bring to a boil. Add chicken. Reduce heat to low; simmer, uncovered, for 8-10 mins or until chicken is just cooked. Cover; remove pan from heat. Cool chicken in poaching liquid for 30 mins. Remove chicken from liquid; coarsely shred. Set aside.
2. Meanwhile, place vinegar and sugar in a small saucepan on medium heat. Cook and stir for 2 mins or until sugar dissolves. Transfer to a medium bowl. Cool. Add cucumber and ginger. Stir well to combine. Let stand for 15 mins to pickle. Drain, reserving 1/3 cup of the pickling liquid.
3. Toss cabbage, chili pepper, cilantro, peanuts and chicken in a large bowl. Add soy sauce and reserved pickling liquid. Toss to combine. Serve sprinkled with additional peanuts.

chicken bouillon cubes, chicken breasts, white vinegar, sugar, cucumber, ginger, head chinese cabbage, long red chili pepper, cilantro, peanuts, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/22715 (may not work)