Serves 4

To use Chinese noodles instead of bean curd sheets, cook the noodles according to instructions, drain well, and lay over the cucumber slices.

1 pound boneless, skinless chicken breasts

Spicy Szechwan Peanut Sauce (page 23)

1 large dried bean curd sheet

2 small cucumbers

½ teaspoon salt

• Boil chicken breasts in water for 15–20 minutes. Drain well.

• Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for 15 minutes.

• Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.