1. Slice the cucumbers without peeling into roundels. Sprinkle salt and mix well. Let stand for thirty minutes, then place on a damp cloth and squeeze out excess juices.
2. Heat a non-stick pan, add one tablespoon sesame oil and crushed garlic. Sauté for one minute and add red chilies and cucumber roundels. Stir well. Add chicken mince and stir, using the spoon to break the lumps in the chicken mince. Cook till the chicken is done. Add dark soy sauce and cook till dry. Drizzle the remaining sesame oil and sesame seeds and stir-fry for one minute.
3. Serve hot.