Pressure Cook Chicken Breast: Pour 1 cup of cold running tap water in the pressure cooker. Place 2 chicken breasts on top of a trivet. Layer a steamer basket with another 2 chicken breasts on top. Close the lid and cook at High Pressure for 5 minutes (For Chicken Thighs: High Pressure for 6 minutes; For Drumsticks or Leg Quarters: High Pressure for 8 minutes) + 10 minutes Natural Release. The floating valve may drop at the 8-minute mark. Leave the pot untouched for a full 10 minutes.Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breasts in a large mixing bowl for 5 – 8 minutes. Discard chicken skin if desired. Shred chicken meat with 2 forks or by hand.
(Optional) Remove Moisture from Cucumbers: While the chicken breasts are pressure cooking, place julienned cucumber in a colander or mesh strainer. Season with ½ tsp fine table salt per 400g cucumber. Mix well. Let them sit for 15 minutes. Moisture will begin to come out of the cucumber pieces. Drain and pat dry with paper towels.
Make Sesame Sauce Mixture: In a small mixing bowl, mix 2 tbsp (30ml) roasted sesame oil, finely chopped green onions, 1 tbsp (15ml) Shaoxing wine, 1 tbsp (15ml) regular soy sauce, ½ tsp (1.5ml) white vinegar, and ¼ tsp granulated sugar together.
Toast Sesame Seed: Toast white sesame seed on a skillet over medium heat.
Make Sesame Shredded Chicken: Pour sesame sauce mixture in the large mixing bowl filled with shredded chicken. Mix well. Taste and season with salt & ground black pepper. You will need a few pinches of salt to open up the flavor (we added 5 - 6 pinches). Mix in the julienned cucumber and toasted white sesame seed.
Serve: To serve cold, place in the fridge to chill for at least 2 hours. This dish is mostly served cold, but it can be eaten warm as well.