Wash and remove the internal organs of the chicken. The lungs must be removed, if not there would be blood when cooked.
Use some salt and wine to marinate the chicken for 1 night.
Steam the chicken until cooked. Shred the chicken and remove the skin and fats.
Slice the cucumber and marinate with salt for 15 minutes. Then rinse it with water and use kitchen paper to wiped away excess water. This will make the cucumber more crunchy and prevent flooding the dish.
Season and mix the chicken and cucumber with some seasame oil.
Special thanks to Jacqueline Mok for the recipe.