Ingredients: 500g chicken leg and 200g cucumber.

Accessories: peanut butter 1 tbsp, vinegar 1 tbsp, pepper oil 2 tbsp, ginger 1, garlic 1, soy sauce 2 tbsp, white pepper 1/2 tbsp, yellow rice wine 1/2 tbsp, and salt 6 g.

1. After the chicken thigh is peeled and boned, marinate it with yellow wine, white pepper, salt and pepper oil 15 minutes.

2. Soften the chicken with a rolling pin, which is more conducive to absorption and seasoning. Cover with high-temperature plastic wrap to prevent distilled water from entering, steam for about 30 minutes, and try whether the chicken is fully mature with chopsticks.

3, steamed chicken thighs, will produce a certain amount of soup, take a part of the soup in a small bowl, and wait for a little cooling.

4. Add peanut butter and stir well, then add Jiang Mo, minced garlic, vinegar and soy sauce and stir well.

5. After the cucumber is washed, slice it on the bottom of the dish, cut the steamed chicken leg meat into pieces and spread it on the cucumber, and pour the sauce on the chicken leg meat.

6, sprinkle with white sesame seeds, embellish some small ornaments, you can eat.