Chicken and Cucumber Salad

• Salt
• 1 large red onion, thinly sliced and separated into rings
• 1 thin-skinned (English) cucumber
• 1 whole boneless, skinless chicken breast, 1/2 to 3/4 pound
• 1/2 cup sake
• 2 tablespoons rice or other mild vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce

1. Put 1 tablespoon salt in a bowl of cold water and stir; add the onion.
2. Rub the cucumber with salt, but do not peel it.
3. Slice it thinly (a mandoline is ideal for this), put it in a colander, and sprinkle it lightly with salt.
4. Combine the chicken and sake in a shallow bowl or deep plate and steam over hot water until cooked, about 10 minutes.
5. Drain and rinse the onion.
6. Rinse the cucumber and wring the slices dry in a towel.
7. Reserve the chicken-cooking liquid; shred the chicken.
8. Combine the onion, chicken, and cucumber in a bowl.
9. Combine the vinegar, sugar, soy sauce, and 2 tablespoons of the chicken-cooking liquid and dress the salad with this.
10. Serve within an hour, at room temperature.

salt, red onion, thinskinned, chicken, sake, rice, sugar, soy sauce

Taken from www.epicurious.com/recipes/food/views/chicken-and-cucumber-salad-386023 (may not work)