Cucumber, Jelly-fish and Boiled Chicken Dressed with Vinegar (Kyuuri to Kurage to Sasami no Su-no-mono)
160g chicken breast fillets (sasami)
1 pack salted jelly-fish (shio-kurage)
cucumber (kyuuri)
4 tbsp vinegar (su)
2 tbsp sugar (satou)			shio-kurage	toubanjan
a little soy sauce (shouyu)
1 tbxp sesame oil (goma-abura)
1 tsp thick broad bean sauce (toubanjan)
1. Beforhand remove the muscle from the chicken breast fillets. Boil the chicken in boiling salted water. Then drain off the water and sprit into pieces. 2. Wash the cucumber and cut into round slices. Then rub with salt and wash. Drain off the water and sqeeze. 3. Wash the salted jelly-fish and soak in water for 30 minutes. Renew the water a few times. 4. Make vinegar dressing with sugar, vinegar, soy sauce, sesame oil and thick broad bean sauce. 5. Mix cucumber, chicken and salted jelly-fish with vinegar dressing. Serves 4