Flatten the chicken breast slightly with a knife to ensure even cooking. This step helps the chicken absorb the marinade more effectively.

In a resealable plastic bag, combine the hot water, sugar, and salt (◎). Place the chicken inside, seal the bag, and gently massage the marinade into the meat. Allow it to rest while preparing the other ingredients.

Transfer the marinated chicken to a steamer and cook for approximately 15-20 minutes, or until fully cooked. Once done, remove it from the heat, allow it to cool slightly, and then refrigerate for at least 30 minutes. Chilling enhances the texture and flavor.

Sprinkle ¼ teaspoon of salt on a cutting board and roll the whole cucumber over it while applying light pressure. This technique removes excess moisture and enhances the crispness. Wrap the cucumber in a paper towel and refrigerate for 15 minutes.

Once chilled, cut the cucumber diagonally into thin slices, then stack and cut them into fine strips.

In a small bowl, combine the white sesame seeds, soy sauce, oyster sauce, sesame oil, vinegar, and sugar (★). Stir well until fully blended.

Shred the chilled chicken into thin strips and arrange it on a serving plate along with the prepared cucumber. Drizzle the sesame dressing evenly over the top.

This dish is traditionally served chilled, making it ideal for warm days. Enjoy as a refreshing appetizer or side dish.