Korean salad with cucumbers and chicken

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make Korean salad with cucumbers and chicken? Prepare the necessary ingredients. Wash the chicken fillet under running water. Peel the onion. Pour cold filtered water into a saucepan and add chicken, half a peeled onion, a clove of garlic and a little hot capsicum. Place the saucepan over medium heat. Save the other half of the onion for the salad.

2. STEP 2

   

   After boiling, salt the chicken and cook over medium heat for 20-25 minutes. Then remove the chicken and cool. The broth, like the vegetables, will no longer be needed.

3. STEP 3

   

   While the chicken is cooling, let's do the vegetables. Wash the carrots with a brush under running water and grate them using a Korean carrot grater. Such straws will give a more interesting look to the salad. Sometimes, just one ingredient can radically change the entire appearance of a dish.

4. STEP 4

   

   Wash the cucumbers under running water and cut them in half lengthwise and then into thin slices diagonally. The result will be slices like these.

5. STEP 5

   

   Chop the remaining half of the onion into thin half rings. This is the last ingredient from our set of vegetables. Place all the chopped vegetables in a bowl.

6. STEP 6

   

   Salt and stir the vegetables with a spoon. If desired, you can lightly! knead them with your hands so that they become softer or even wrinkled, but I won’t do this. In the finished dish they won’t be very crispy anyway. Cover the bowl with cling film and leave at room temperature to let the vegetables release their juice for half an hour.

7. STEP 7

   

   Drain the contents of the bowl in a colander and rinse under filtered water; you can rinse with boiled water at room temperature. Let the excess water drain and return the slices back to the bowl.

8. STEP 8

   

   Cut the cooled chicken breast into thin slices across the grain, add to the vegetables and stir. Transfer the salad to a serving dish and set aside for three minutes - all that remains is to prepare the dressing.

9. STEP 9

   

   To make the dressing, combine soy or sesame oil, mustard and lemon juice in a small bowl.

10. STEP 10

    

    Add rice vinegar and liquid honey.

11. STEP 11

    

    Plus soy sauce.

12. STEP 12

    

    Mix the dressing thoroughly. It is unlikely to become homogeneous due to the different densities of the components. For the same reason, the salad is mixed well before serving. Pour the dressing into the salad.

13. STEP 13

    

    Rinse fresh cilantro (or other greens) under running water, dry with paper towels and chop finely. Prepare chili flakes. Garnish the Korean salad with fresh cucumbers and chicken and serve. Bon appetit!

Comments on the recipe

TaTa

11.12.2023

4.6

There is a Korean version of chicken salad with carrots. Delicious.

Corason

11.12.2023

4.6

I prepared a Korean salad with cucumbers and chicken according to this recipe. I also added bell pepper and white sesame to the salad. I cooked chicken fillet with the addition of garlic, onion and hot capsicum. While it was cooling, I cut the cucumbers and sweet peppers into strips, grated the carrots on a Korean grater, and cut the onion into half rings. The vegetables let out their juice, washed as described in the recipe and combined with the chicken. For the dressing, I mixed honey, mustard, lemon juice and soy sauce. I don’t have the rest) Before serving, I dressed the salad and sprinkled it with sesame seeds and chili pepper flakes in portioned bowls. Korean salad looks very beautiful and smells great. The taste of the salad is spicy, spicy, rich. Excellent salad, there are both vegetables and meat. Both tasty and satisfying. The dressing turned out great and perfectly highlights the taste of all the ingredients. Great recipe! Thank you!