•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Salad from Chicken with Korean Carrots Recipe
Very rich in taste and aroma salad in the Chinese style. Salad is balanced by the presence of vitamins and minerals, which is very important in the spring.
Cook Time 20 minutes
Servings
Ingredients
Salad:
Korean carrot:
Cook Time 20 minutes
Servings
Ingredients
Salad:
Korean carrot:
Instructions
  1. To prepare this salad will need carrots in Korean. You can cook it according to one of the 19 recipes on the website. I offer you my recipe. Carrots my, clean, RUB with a special grater. Add salt and lightly grind.
    To prepare this salad will need carrots in Korean. You can cook it according to one of the 19 recipes on the website.
I offer you my recipe.
Carrots my, clean, RUB with a special grater.
Add salt and lightly grind.
  2. Add soy sauce and Apple cider vinegar.
    Add soy sauce and Apple cider vinegar.
  3. Sprinkle with ground coriander, burning red pepper. Add the crushed garlic. You can squeeze through press, I prefer to RUB on a fine grater.
    Sprinkle with ground coriander, burning red pepper.
Add the crushed garlic.
You can squeeze through press, I prefer to RUB on a fine grater.
  4. In a frying pan, heat the vegetable oil until the smell and fill them with carrots.
    In a frying pan, heat the vegetable oil until the smell and fill them with carrots.
  5. Stir the carrots in Korean and set aside to infuse. Better this dish to do in advance.
    Stir the carrots in Korean and set aside to infuse.
Better this dish to do in advance.
  6. 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.
    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.
  7. Pour soy sauce over the fillet.
    Pour soy sauce over the fillet.
  8. All mix and simmer for 5 minutes over low heat. Remove the finished fillet on a plate.
    All mix and simmer for 5 minutes over low heat.
Remove the finished fillet on a plate.
  9. In the same pan fry (adding more oil) bell pepper, cut into strips. Cook the pepper over high heat for about 1 minute, stirring constantly. The pepper should remain half-baked. Remove the pepper on a plate.
    In the same pan fry (adding more oil) bell pepper, cut into strips.
Cook the pepper over high heat for about 1 minute, stirring constantly. The pepper should remain half-baked. Remove the pepper on a plate.
  10. Put and fry about 100 g of ready-made Korean carrots in a pan, do not add oil. Cook for 1 minute.
    Put and fry about 100 g of ready-made Korean carrots in a pan, do not add oil. Cook for 1 minute.
  11. Mix together fried chicken, pepper and carrots.
    Mix together fried chicken, pepper and carrots.
  12. Before serving, sprinkle the salad with finely chopped coriander. The salad can be served immediately warm or chilled. The taste is different. Bon appetit!
    Before serving, sprinkle the salad with finely chopped coriander.
The salad can be served immediately warm or chilled.
The taste is different.
Bon appetit!

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *