Description
Very rich in taste and flavors salad in Chinese style. The salad is balanced by the presence of vitamins and minerals, which is very important in the spring.
Ingredients
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Chicken fillet
200 g
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Pepper
1 piece
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Soy sauce
2 Tbsp
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Carrots
100 g
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Vegetable oil
2 Tbsp
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Cilantro
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Carrots
1 piece
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Garlic
2 tooth
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Vegetable oil
2 Tbsp
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Coriander
0.5 tsp
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Peppers red hot chilli
0.25 tsp
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Vinegar
1 Tbsp
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Soy sauce
1 Tbsp
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Salt
0.5 tsp
Cooking
For preparing this salad you will need carrots in Korean. You can prepare one of 19 recipes on the website. I offer you my recipe. Carrots wash, peel, RUB with a special grater. Add salt and grind lightly.
Add soy sauce "Kikkoman" and Apple cider vinegar.
Sprinkle with ground coriander, hot red pepper. Add the chopped garlic. You can squeeze through chesnokodavilku, I prefer to grate.
In a frying pan of heated vegetable oil until smell and fill them with carrots.
Mix the carrots in Korean and set aside to infuse. Better is a dish to do in advance.
Chicken fillet (in my case breast) cut into thin strips. In a pan pour 1 tbsp. spoon vegetable oil and fry fillets on high heat 2 minutes, stirring constantly.
Pour the fillet with soy sauce "Kikkoman".
Mix everything and stew for 5 minutes on low heat. Remove finished fillets on a plate.
In the same pan fry (adding more oil) bell peppers, cut into strips. Cook the peppers on high heat for about 1 minute, stirring constantly. The pepper should remain half-baked. Remove the peppers to a plate.
Put in a pan and fry about 100g of finished carrots in Korean, the oil is not added. Cook for 1 minute.
Mix together sauteed chicken, peppers and carrots.
Before serving, sprinkle salad melkorublenoy cilantro. The salad can be served immediately warm or chilled. The taste of it differs. Bon appetit!
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