Korean Salad with Chicken and Mushrooms Recipe
A light and at the same time hearty salad will be appropriate both for a festive table and for an ordinary family dinner. Bright and delicious, it will appeal to lovers of spicy Korean cuisine.
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. Cut the chicken fillet into oblong pieces and quickly fry in portions, until cooked, in a small amount of vegetable oil. When frying, we do not allow the release of juice. We put the finished meat in a separate bowl.
  2. Cut the mushrooms into plates, pour boiling water, so that they are only covered, and cook for 5 minutes. Filter the broth and save it.
  3. Carrots are cut into thin circles, onions with feathers. Cut the hot red pepper into thin and fine strips (leave half). Multicolored Bulgarian pepper is also cut into cubes, I had it frozen. Fry the onion and carrot until soft, then add pepper. Continue frying for another 2 minutes. Vegetables should not be fried and lose color.
  4. Finely chop the green onion and cherry (it can be replaced with 2-3 cloves of garlic).
  5. We prepare the marinade. To do this, mix dry spices, sugar, vegetable oil, soy sauce and 2/3 cup mushroom broth. Put the marinade container in the microwave for 30 seconds so that it heats up and reveals the taste of spices. Then add vinegar and, if necessary, salt.
  6. Mix chicken fillet, boiled mushrooms, fried vegetables, chopped parsley, chopped hot pepper, green onions and cherries in a bowl, pour hot marinade, mix. You can serve it to the table for 4-6 hours in the refrigerator, shaking the container periodically.
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