Peel cucumber, halve lengthways and
scoop out seeds with a teaspoon. Cut into 2.5 cm (1 in) cubes, place
in a bowl and sprinkle with salt. Set aside for 20 minutes. Remove skin and fat from chicken. Cut into 1 cm (1/2
in) strips. Drain cucumber and rinse well. Pat dry with absorbent kitchen
paper. Heat oil in a wok and stir fry
chicken and garlic for 5 minutes. Add soy sauce, sherry, chives and
cucumber and cook for 3 minutes. Garnish with cucumber twists and
serve with noodles.