Boil the chicken breast with spices like peppercorns, bay leaves, green onion roots, onion skins, garlic, and ginger until fully cooked. Alternatively, use pre-cooked canned chicken breast for convenience.

Julienne the vegetables: cucumber, bell peppers (red, yellow, green), onion, and carrot. Adjust the vegetable selection based on availability.

Prepare the mustard sauce by mixing mustard, soy sauce, vinegar, sugar, plum extract, and minced garlic. Adjust the quantities based on taste and the amount of vegetables.

Shred the boiled chicken breast and place it on top of the vegetables.

Drizzle the mustard sauce over the chicken and vegetables.