Recipe: Pan-fried Cucumber with Chicken

- Remove the skin and debone the chicken thighs (butchers do this very well.)
- Prepare the marinade, mix the ingredients well, add the chicken meat, let rest for at least 1 hour.
- Peel, deseed and cut the cucumbers into sections of approximately 4 cm. Place them in a colander with 2 tablespoons of coarse salt to drain for 1/2 hour.
- After this time rinse, drain, and pat dry the cucumbers
- Heat the peanut oil in a large pan, add the marinated chicken pieces until they turn a nice golden color, add the garlic, ginger, ground coriander, let cook for 1 minute.
- Add the cucumber, pour the remaining marinade on high heat, let cook and reduce for 3 minutes. (The cucumber should be cooked but remain crispy).
- Add the chives, let cook for 2 minutes on reduced heat. Add fresh coriander when serving.
- I serve this dish with Chinese noodles.