|1/4||cup light soy sauce|
|1||tablespoon lemon juice|
|1||tablespoon rice vinegar|
|1||teaspoon whole peppercorns|
2. Mix well. Heat in microwave for 1 minute on high; set aside.
|4||slices of fresh ginger, sliced 1/4-inch thick|
|1||medium onion, sliced|
|3||small skinless, boneless chicken breasts (generous 1 pound)|
|1||English cucumber, halved lengthwise and seeded|
|2||large tomatoes, each cut into eight wedges, or 1 box cherry tomatoes, halved or sliced|
|6||scallions, finely chopped|
|1/4||cup dark sesame oil|
|Salt and pepper, to taste|
2. Turn off the heat and let chicken sit for 10 minutes. When cool, place chicken and cooking liquid in a bowl and refrigerate for 1 hour or until chilled.
3. Cut each lengthwise piece of cucumber in half crosswise to make 4 strips. Cut these strips into 2-inch chunks. Place a chunk of cucumber under the wide , flat end of a chef's knife. With your fist, hit the top of the blade once, and crush the cucumber. Repeat with remaining pieces.
4. On a large serving platter, make a layer of cucumbers. Remove the cold chicken from the stock. Slice the meat on a diagonal and set it on the cucumbers. Garnish the chicken with the tomatoes and top with scallions.
5. In a small saucepan, heat the sesame oil on a low flame for about 1 minute or until bubbles appear at the edges. Turn off the heat and pour the oil evenly over the chicken. Add salt and pepper to taste.
6. Strain the soy vinaigrette and sprinkle it over the chicken and vegetables. Adapted from Shoko Oishi