Chicken Salad with Umami Oil

A crisp, refreshing, and cooling Chinese classic where cucumber is tossed with vinegar, soy sauce, aromatic sesame oil, and a gentle kick of MeiMei Chilli Oil. Simple to make, full of texture, and perfect as a cold side dish, a snack, or a small plate to serve when guests arrive.

Serves: 2–3 / 10 minutes (+ 15 minutes chilling for best results)

INGREDIENTS

Fresh

• 1 cucumber
• 1–2 garlic cloves, grated or pressed
• 1 small fresh chilli, finely chopped
• A handful of fresh coriander
• A handful of roasted peanuts or cashew nuts

Pantry

• 1 tbsp Chinese black rice vinegar (or another mild vinegar)
• 1 tbsp light soy sauce
• 2 tsp sugar
• 2 tsp sesame oil

MeiMei

• MeiMei Chilli Oil, to taste

PREPARATION

1. Cut the cucumber lengthwise. Place a kitchen towel over it and gently smash each half with the side of a knife until it cracks without splashing. Cut into chunky, angled pieces (classic “diagonal chunks”).
2. Toss the cucumber with 1 tsp sugar and let sit for 5 minutes. Drain off the released liquid.
3. Slice the chilli lengthwise, remove the seeds, and finely chop. Press or grate the garlic.

METHOD

1. In a bowl, mix the vinegar, soy sauce, 1 tsp sugar, sesame oil, garlic, and chilli.
2. Add the cucumber pieces and toss until evenly coated.
3. Top with coriander and peanuts or cashews for crunch.
4. Drizzle with MeiMei Chilli Oil to taste.
5. (Optional but recommended) Chill in the fridge for about 15 minutes to let the flavours mellow and the cucumber become extra crisp and delicious.

TIPS

• Adjust the heat by adding more or less chilli oil.
• Balance to taste with extra garlic, sugar, or vinegar if needed.
• Smash the cucumber a bit harder if you want it to absorb even more flavour.