1. Defrost chicken breasts.
2. Put salt and seasoning in a pot under cold water, bring to a boil on high heat, change to medium heat for 20 minutes.
3. Take out the cooked chicken breast and let it cool, then tear it into silk by hand.
4. While cooking the meat, de-soak the puff pastry and wash off in cold water.
5. Pour in boiling water.
6. Soaked in hot water to make a good powder.
7. Put garlic, salt and chicken essence in a garlic mortar and pound it into a garlic paste.
8. Put light soy sauce, aged vinegar, sesame sauce, and garlic together.
9. Shred the cucumber.
10. Stir the sesame sauce.
11. Put all the ingredients together and mix well.
12. Plate.
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