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Add water, pinch of salt, and a few drops of vegetable oil to a big pot. Bring to a boil. Add the string beans. Boil until the string beans are al dente, 5 minutes or so, or reach your desired texture. Drain the string beans and soak in cold tap water to stop cooking. Then drain, pat dry with paper towels, and transfer to a shallow bowl.
Mix the rice vinegar, soy sauce, sugar, ginger and chicken bouillon powder together in a small bowl. Pour it over the string beans. Mix well. Serve at room temperature as an appetizer or side.