GETTING READY
1 In a pan, bring the chicken stock to a boil along with the slice of ginger in it.
2 Wash the cucumber and cut off the ends.
3 Run the potato peeler lightly over the skin to remove just the outermost tough layer.
4 Cut lengthwise into quarters and then into matchstick strips.
5 Shred the pork into very thin strips.

MAKING
6 In a bowl, place the pork strips and dust with the cornstarch mixed with 1 tsp salt.
7 Rub it gently into the pieces of meat.
8 When the chicken stock comes to a boil, add the pork and simmer gently for 4 minutes.
9 Add the cucumber and simmer for another 3 minutes.
10 Taste and correct the seasoning.
11 Remove and discard the piece of ginger.

SERVING
12 Pour into individual soup bowls, and serve hot.