Cook Time | 30 minutes |
Servings |
Ingredients
- 250 gram Chicken breast
- 150 gram Carrot
- 1 piece Onion
- 3 piece Egg
- Salt to taste
- 1 tbsp Vegetable oil
- 1 tsp Vinegar
- 200 ml Water
- 3 tbsp Mayonnaise
- 1 bunch Parsley
Ingredients
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Instructions
- 5. Preheat the pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes. 6. Egg pancakes are rolled into a roll and cut into slices. 7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onions, add mayonnaise and salt to taste, mix. The salad is ready and you can serve it to the table.