Salads

Korean chicken and cucumber salad

Korean chicken and cucumber salad – a tasty and aromatic salad made of chicken, cucumbers, onions and carrots.

Korean chicken and cucumber salad – this is a usual combination of products, but the cooking technology is somewhat unusual.

And complements Korean chicken and cucumber salad great sauce We highly recommend you try it.

Korean chicken and cucumber salad – ingredients

  • For the chicken:
  • Chicken fillet – 200 g.
  • Onion – ½ piece.
  • Garlic – 1 clove.
  • Hot red pepper – 1 piece.
  • Salt – 1 tsp.
  • For the salad:
  • Cucumber – 1 piece.
  • Carrot – 1 piece.
  • Onion – 1 piece.
  • Salt – 1 tbsp.
  • Hot red pepper (flakes) – ½ tsp.
  • Cilantro.
  • For the filling:
  • Soy sauce – 2 tbsp.
  • Hot mustard – 1 tsp.
  • Lemon juice – 1 tbsp.
  • Vinegar (6%) – 1 tbsp.
  • Honey – 1 tsp
  • Soybean oil – 2 tbsp.

Korean chicken and cucumber salad – recipe

Pour water over the chicken breast (so that the water just covers the fillet), add salt, onion, garlic, and a pepper pod.

Bring everything to a boil, cook for 20 minutes, remove the chicken, leave to cool.

Grate carrots on a grater for Korean carrots, add salt, grind.

Cut the onion into thin half-rings, add to the carrots, rub with salt.

Cut the cucumber into thin half-rings, add to the carrots and onions, mash.

Leave the vegetables for 30 minutes.

Next, put the vegetables in a colander, rinse with cold water, squeeze.

Put the pressed vegetables in a bowl, add the chicken fillet, cut into thin slices.

Soybean oil is mixed with mustard, honey, lemon juice, and vinegar. Add soy sauce. Mix well.

Pour the dressing over the salad, mix with your hands, let it infuse for several hours.

Before serving, sprinkle the salad with hot pepper flakes.

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