>> preparation: 10 min
>> cook: 20 min
>> servings: 4
Boil water and add the @chicken filet{600%gr}, @Shao Hsing wine{2%tbsp}, @salt{1%tsp}, @ginger{1%thumb // sliced} and @spring onions{2%stalks // cut in 4cm pieces}. Cover and boil for 15-20 minutes. Prepare other ingredients.
Put the chicken in a pan of cold water to stop boiling and cool down. With your hands, pull the chicken apart into small bite-sized strands.
Combine @garlic{2%cloves // minced}, finely chopped @spring onions{1%stalk // finely chopped}, @sesame seeds{2%tsp}, @red chilies{1 // chopped} @ground chili{1%tsp} in a bowl. Heat @vegetable oil{2%tbsp // or sunflower oil} in a wok until it's steaming hot. Pour it over the herbs so it sizzles. Add @light soy sauce{2%tsp}, @Chinkiang vinegar{2%tsp}, @oyster sauce{1%tsp} and salt to taste. 
Add the @cucumber{½ // cut into 4cm slices}, @coriander{1%stalk // chopped} and @lemon{½ // halved and crudely sliced}. Stir well. Serve cold.