和え物（鶏むね肉の香味だれ漬け）｜くまの限界食堂さんのレシピ書き起こし

Put water (not listed) in a pot, twist the green part of the green onion into it, and bring it to a boil over the heat.
When it boils, remove the skin from the chicken breast, add the meat and skin, and simmer over low heat for 20 minutes.
After 20 minutes, remove from heat and cook with residual heat.

フライパンに、みじん切りにした長ねぎの白い部分、すりおろしたにんにく、(A)を入れ軽く混ぜ合わせる。
焦がさないように火にかけ、音がしてきたら30秒ほどで火を止める。

Cut off the stem of the cucumber, cut it in half lengthwise, cut it diagonally into 3 mm width and put it in a storage container.
Thinly slice the chicken breast skin from step 1, loosen the meat by hand, and place in a storage container.
Add 2 sauce and mix the whole.
Place the hawk claw on top and sprinkle with roasted sesame seeds.
Cover and chill in the refrigerator for at least 3 hours.

3を冷蔵庫から取り出し、全体を混ぜる。
お皿に盛り付けをして完成。