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Print Recipe
Korean Chicken Breast Recipe
I present to you a chicken salad based on Korean cuisine. It happened so unexpectedly delicious that she almost did not swallow the portion, up to 6 people!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Clean and wash the vegetables.
    Clean and wash the vegetables.
  2. Grate the carrots on a coarse grater, onion finely chop.
    Grate the carrots on a coarse grater, onion finely chop.
  3. In separate frying pans fry onions and carrots in vegetable oil.
    In separate frying pans fry onions and carrots in vegetable oil.
  4. Chicken fillet wash, dry and cut along the fibers into thin strips. Fry the chicken in butter.
    Chicken fillet wash, dry and cut along the fibers into thin strips.
Fry the chicken in butter.
  5. Cucumbers (prescription 3-4, I had a large salad, so I took 2) cut into thin slices and fry in butter.
    Cucumbers (prescription 3-4, I had a large salad, so I took 2) cut into thin slices and fry in butter.
  6. All ingredients add together in a large deep bowl and sprinkle with vinegar (2-3 teaspoons).
    All ingredients add together in a large deep bowl and sprinkle with vinegar (2-3 teaspoons).
  7. Garlic skip through the press and mix it with hot pepper. Add this mixture to the salad. Let's boil the sunflower oil and fill the salad with it. Stir.
    Garlic skip through the press and mix it with hot pepper.
Add this mixture to the salad. Let's boil the sunflower oil and fill the salad with it. Stir.
  8. Put it in the fridge for 3 hours. Serve to a table decorated with lemon wedges and parsley sprigs.
    Put it in the fridge for 3 hours.
Serve to a table decorated with lemon wedges and parsley sprigs.

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