Stick chicken |

Put the bean sprouts in a colander and wash with water.
For thigh meat, cut off excess skin, make cuts at 3 cm intervals, and sprinkle with salt.
Cut the ginger into thin slices of 3 to 4 mm and tap the whole with the back of a knife.
For white onions, cut off the white part and crush the blue part by hand.
Cut off the bottom of the garlic, crush it with the belly of a knife, and peel it.

Put the drained bean sprouts in a bakeware and place them on top in the order of thigh meat, ginger, garlic, and green onion.
Lightly wrap and heat in the microwave for 7 minutes and 30 seconds.

Cut the cucumber into thin strips and julienne.
Put (A) in a bowl and mix.
Take out the ginger, garlic and green onion parts from 2.
Add chopped garlic and umami soup under 2 to the bowl and mix.
Cut the ginger into julienne.
Remove the remaining umami juice in a separate plate.

Cut the thigh meat of 2 into a size that is easy to eat, put the bean sprouts on a plate, and add sesame oil.
Place the thigh meat on top and pour cucumber around it.
Sprinkle 3 from above and serve with ginger on top.