1. Pour the sesame paste into a container, add a small spoonful of water, and stir in one direction with chopsticks; the sesame paste will become very sticky and become a ball
2. Then add a small spoonful of water and continue to stir in one direction; after the sesame paste becomes a dough again, add a little more water and repeat the first two steps until it is adjusted to the level you want.
3. Cut the chicken breast a few times on the back to get the flavor. Marinate it with starch, cooking wine and white pepper for five minutes; spread the onion, ginger, and garlic on the surface of the chicken breast, and steam it in the steamer until the chicken is fully cooked.
4. After the chicken breasts are steamed, discard the seasoning and let cool to room temperature. Tear the chicken breast into large pieces and it will be cooler; the dried chicken breast is torn into small strips by hand
5. Pour light soy sauce and vinegar into the refined sesame sauce, mix well and then add some minced garlic; mix the chicken shreds, cucumber shreds and the mixed sesame sauce and mix well.
