Description
Offer you delicious, flavorful, spicy chicken salad, cucumbers, onions and carrots. The combination of ingredients in this salad the classic, but the cooking technique is somewhat different than usual, so the taste is different.
Ingredients
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Chicken breast
200 g
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Onion
0.5 piece
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Garlic
1 tooth
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Peppers red hot chilli
1 piece
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Salt
1 tsp
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Cucumber
1 piece
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Carrots
1 piece
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Onion
1 piece
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Salt
1 Tbsp
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Peppers red hot chilli
0.5 tsp
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Cilantro
-
Soy sauce
2 Tbsp
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Mustard
1 tsp
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Lemon juice
1 Tbsp
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Vinegar
1 Tbsp
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Honey
1 tsp
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Oil, soybean
2 Tbsp
Cooking
Take a chicken breast, fill with water that the liquid just covered the fillet. Add salt, onion, garlic, red chili pepper (pictured pepper "hid"). Bring to a boil and cook on a medium heat for 20 minutes, then take out the chicken, let it cool down.
While cooking chicken, take a carrot and grate on a grater julienne in Korean. Grind the carrots with salt.
Add sliced thin half-rings onions and grind with salt.
Put the chopped thin half-rings cucumber, too, is triturated with salt. Leave for 30 minutes vegetables.
Next, put the vegetables in a colander, rinse with cold water, squeeze.
Put the squeezed vegetables in a bowl, add sliced thin slices of chicken.
Prepare the dressing. Mix soya bean oil, mustard, honey, lemon juice, vinegar.
Add to the filling of soy sauce, Kikkoman. Stir.
Pour salad dressing, stir (with hands), infuse. It is better to do in advance salad the night before.
The salad is served chilled. When serving, liberally sprinkle the salad with flakes of hot pepper and cilantro. Bon appetit!
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