6 Servings

    Directions:
 
  1.   Place chicken in plate, ginger slices on the top, splash with wine, sprinkle pepper, and salt. Bring water to boil in steamer, steam chicken 15 minutes over high heat. Remove from heat. Let cool, cut chicken into small chunks. Keep chicken broth for later use.
  2.   Cut cucumber, baby ginger into small chunks, place in a bowl, add 1/2 teaspoon salt, soak with cold water 5 minutes. Drain.
  3.   Cut pineapple slices into 8 chunks each. Keep the juice.
 
           Before                                     After
 
    What you'll need:
 
  2   chicken breast, boneless, skinless
  2   pickling cucumbers
  5   slices pineapple
  1   small baby ginger (optional)
  8   slices ginger root
  2   tablespoons white wine
  ¼   teaspoon white pepper powder
  1/3   teaspoon salt
    Sauce Mixtures:
  4   tablespoons vinegar
  2   tablespoons sugar
  1/3   teaspoon salt
  1   tablespoon chili oil
  4   tablespoons pineapple juice
  5   cloves garlic, finely chopped
   
   Directions (continued):
 
  4.   Prepare Sauce Mix: 
 In a shallow container, add vinegar, sugar, salt, chicken broth (from step 1), pineapple juice, chili oil, and garlic. Mix well.
   
  5.   Pour chicken, pineapple chunk, and cucumber into a container, add sauce from Step 4, mix well. Serve. Make 6 servings.
  Tip:  
Always use a separate and clean cutting board to avoid food contamination. 
 
     
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