Sweet and Sour Cucumber [An Appetizing Dish]

Sweetn n Sour Cucumber

I usually use cucumber either in salad or sunomono/tsukemono (Japanese pickles). Found an "aged" (kept in the fridge for about 1 week) cucumber at the bottom of vegetable compartment in the fridge the other day, thought it might not be fresh enough to eat as salad. Thus, turned it into this simple home-cooked dish that I learnt from my eldest sister.

Just nice that I bought a kampung chicken from wet market, it came with chicken giblets that the dish called for. I did not add chilli, cater for John. For presentation purpose, I added some grape tomatoes. By the way, this dish should be served with lettuce just like eating shang choy bao (生菜包).

Sweet n Sour Cucumber

Ingredients:
1 Cucumber
1 Onion
1-2 set Chicken Giblets
1 Red Chilli
1 tsp Soy Sauce
1 tsp Corn Flour
1 tbsp White Vinegar
1-2 tsp Sugar
1 tbsp Cooking Oil
Water
Salt to taste

Lettuce for serving

Methods:

  1. Peel cucumber briefly, core and cut into thin slices.
  2. Peel and cut onion into wedges.
  3. Discard chilli's seed, cut into strips.
  4. Cut chicken giblets into slices, then marinate with soy sauce and corn flour.
  5. Heat oil in wok, add in onion and cook until its colour has changed.
  6. Add in giblet and liver, stir-fry for few seconds to sear the surfaces.
  7. Add in cucumber and chilli. Cook for about 1 minute.
  8. Add in vinegar, sugar and some water. Bring to boil.
  9. Add salt to taste. Ready to serve.

Comments :

5 comments to “Sweet and Sour Cucumber [An Appetizing Dish]”
tigerfish said...
on 

I enjoy chicken liver - it is nutritious if consumed in moderation. Hmmm......looks refreshingly good with cucumber.

Anonymous said...
on 

Thanks for sharing the recipe here!

My memory go back to more than 30years ago when my grandmother, my father were still around us and we all used to sit around a big round table having our festival meal.

This sweet & sour cucumber was one of the dish that we ate with the shang chau bau too.


Regards,
Wong

tina said...
on 

Thanks for sharing the recipe. I love gizzards, only it's not easy to find. BTW I have an award for you,if you like to pick it up at http://peranakanandmore.blogspot.com/

Global Shoppe said...
on 

thanks for sharin. this is perfect. ;)

Lydia said...
on 

tigerfish,
It's indeed refreshing.

Wong,
You're welcome. Didnt know this dish has "history", I believe it is cantonese dish?

Tina,
Welcome to my kitchen and thanks for the award.

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