1 cucumber, thinly sliced
2 tsp sea salt
2 tsp sugar
First make the broth by placing the chicken stock, ¼ cup of the Chinese Shaoxing wine, star anise, spring onion and fish sauce in a saucepan over medium heat. Bring to a simmer and cook for 15 minutes to infuse the flavours. Keep warm.
Combine the cucumber, salt and sugar in a large bowl. Mix well with your hands. Set aside for at least 15 minutes to allow the salt to slightly pickle the cucumber. Squeeze excess liquid before serving.
