Put the grouse, scallion, ginger, garlic, and salt in a pot and cover with water. Bring to a simmer and cook for 30 minutes.
Remove the grouse and let cool. Strain and save the liquid for another purpose or discard.
While the grouse is cooling, use a rolling pin, flat side of a chef’s knife, or your hand to smack the cucumbers so they break apart. Either use your fingers to break the cucumbers down into small, bite-sized pieces, or use a knife to cut them.
Add the cucumbers to a salad bowl and sprinkle a pinch of salt over them. Use your hands to toss the cucumbers in the salt. Let sit for 15 minutes, then pour off and discard any liquid that has accumulated in the bottom of the bowl.
Once the grouse is cool, pull off all of the meat, shred it, and discard the bones. Add the shredded meat to the bowl with the cucumbers.
Add the sesame, garlic, cilantro, soy sauce, vinegar, and chili crisp (adjust as necessary to achieve your desired spice level).
Toss everything together and serve immediately. Enjoy!
