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 Salad from Chicken with Korean Carrots Recipe
Very rich in taste and aroma salad in Chinese style. The salad is balanced in the presence of vitamins and minerals, which is very important in spring.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Korean Cuisine
Keyword Easy, For Experienced
Cook Time 20 minutes
Servings
Ingredients
Salad:
Korean carrot:
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Korean Cuisine
Keyword Easy, For Experienced
Cook Time 20 minutes
Servings
Ingredients
Salad:
Korean carrot:
Instructions
  1. To prepare this salad, you will need carrots in Korean. You can cook it according to one of the 19 recipes presented on the website. I offer you my recipe. Carrots are washed, cleaned, grated on a special grater. Add salt and rub lightly.
    To prepare this salad, you will need carrots in Korean. You can cook it according to one of the 19 recipes presented on the website. I offer you my recipe. Carrots are washed, cleaned, grated on a special grater. Add salt and rub lightly.
  2. Add soy sauce and apple cider vinegar.
    Add soy sauce and apple cider vinegar.
  3. Sprinkle with ground coriander, hot red pepper. Add the chopped garlic. You can squeeze it through a press, I prefer to grate it on a fine grater.
    Sprinkle with ground coriander, hot red pepper. Add the chopped garlic. You can squeeze it through a press, I prefer to grate it on a fine grater.
  4. In a frying pan, heat the vegetable oil until it smells and stuff the carrots with it.
    In a frying pan, heat the vegetable oil until it smells and stuff the carrots with it.
  5. Stir the carrots in Korean and set aside to infuse. It is better to prepare this dish in advance.
    Stir the carrots in Korean and set aside to infuse. It is better to prepare this dish in advance.
  6. Chicken fillet (in my case breast) cut into thin strips. Pour 1 tablespoon of vegetable oil into the pan and fry the fillets over high heat for 2 minutes, stirring constantly.
    Chicken fillet (in my case breast) cut into thin strips. Pour 1 tablespoon of vegetable oil into the pan and fry the fillets over high heat for 2 minutes, stirring constantly.
  7. Pour soy sauce over the fillets.
    Pour soy sauce over the fillets.
  8. Mix everything and simmer for 5 minutes on low heat. Put the finished fillet on a plate.
    Mix everything and simmer for 5 minutes on low heat. Put the finished fillet on a plate.
  9. In the same pan, fry (adding more oil) Bulgarian pepper, cut into strips. Cook the pepper over high heat for about 1 minute, stirring constantly. The pepper should remain half-baked. Put the pepper on a plate.
    In the same pan, fry (adding more oil) Bulgarian pepper, cut into strips. Cook the pepper over high heat for about 1 minute, stirring constantly. The pepper should remain half-baked. Put the pepper on a plate.
  10. Put and fry in a frying pan about 100 g of ready-made Korean carrots, do not add oil. Cook for 1 minute.
    Put and fry in a frying pan about 100 g of ready-made Korean carrots, do not add oil. Cook for 1 minute.
  11. Mix together the fried chicken, pepper and carrot.
    Mix together the fried chicken, pepper and carrot.
  12. Before serving, sprinkle the salad with finely chopped coriander. The salad can be served immediately warm or chilled. The taste is completely different. Enjoy your meal!
    Before serving, sprinkle the salad with finely chopped coriander. The salad can be served immediately warm or chilled. The taste is completely different. Enjoy your meal!
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