Poached Chicken And Pickled Cucumber Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.