World Kitchen: Five Flavour Cucumber

22nd Aug 2022 Recipes

Chef Dave Critchley reveals one of the first Chinese dishes he learned to make in Tianjin: the simple yet sophisticated five flavour cucumber

On my very first day in Tianjin—home to the Tianjin School of Cuisine—I was at the start of my journey into understanding and learning the art of Chinese cuisine. The very first dish I was introduced to and prepared was this—Five Flavour Cucumber. I watched a master chef prepare it before it was my turn. I watched as the seeds were removed from a Chinese cucumber and as it was left in salt to draw out the moisture.

"This introduction to “Jin” food showed me how you can take such simple ingredients and produce something phenomenal"

Later, rice vinegar, shiitake mushrooms, chilli and ginger were added. All simple ingredients but an incredible taste sensation. This introduction to “Jin” food showed me Chinese food in a whole new light, how you can take such simple ingredients and produce something phenomenal. This has been on our menu from the day we opened.

Serves: 4

Preparation time: 60 to 90 minutes

Ingredients

1 large cucumber
3g salt
15g white sugar
5g shiitake mushrooms, dehydrated
100ml hot water
30ml Shaoxing rice wine vinegar
10g ginger, cut into thin strips
2g dried chilli flakes

Method

Place the dried mushrooms into the warm water and leave to stand for 30 minutes (or longer) to rehydrate.

Cut the ends off the cucumber and slice lengthways (about half a centimetre thick).

Remove all the seeds and cut the cucumber into even batons, approximately 8cm long.

Place the cucumber in a bowl, sprinkle with the salt and leave to stand for 20 minutes to extract excess moisture. After 20 minutes, remove the cucumber, and discard the liquid and salt.

Cut the shiitake mushrooms into strips.

In a clean bowl, add the cucumber batons, the mushroom strips, ginger, chilli flakes and rice wine vinegar. Cover and place in the fridge for 30 minutes.

Serve evenly on four side plates with a splash of liquid from the bowl.

Serve with a cold beer and liu li walnuts.

Recipe from Cherry Blossom by Dave Critchley, executive chef at Lu Ban Restaurant, Liverpool.

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