I suggest trying one of the Korean style chicken and cucumber salad. The main flavoring role here is played by chicken breast and dressing. Let's cook and appreciate this salad.
Cooking description:
It is worth paying attention to boiling chicken breast. When cooling it, be sure to leave it in the broth, this will emphasize its taste. The salad is best prepared in the evening. The amount of vinegar can be adjusted to taste.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Poultry / Chicken / Cucumber
Dish: Salads
Cuisine geography: Korean / Asian
Ingredients:
- Chicken breast - 200 Grams
- Cucumber - 1 Piece
- Carrots - 1 Piece (small size)
- Mustard - 1 Teaspoon (hot)
- Sesame - 1-2 tbsp. spoons
- Onion - 1 Piece (large)
- Black pepper - To taste
- Salt - To taste
- Soy sauce - 5-6 Art. spoons
- Red hot pepper - 1 Piece
- Vegetable oil - 2 tbsp. spoons
- Honey - 0.5 Teaspoons
- Coriander - 0.5 Teaspoons (grains)
- Vinegar 6% - 0.5 Teaspoons
- Garlic - 2-3 Cloves
- Lemon Juice - 1 Teaspoon (freshly squeezed)
Servings: 3
How to cook "Korean Chicken with Cucumbers"
Prepare the required ingredients. Rinse the breast and cook with salt, 1/2 onion and black pepper. Leave the boiled breast to cool in the broth. Cut carrots into thin strips, onions into half rings, transfer to a salad bowl. Peel the cucumber and cut into strips. Add to salad bowl. Salt vegetables, add coriander seeds, vinegar. Rub lightly with your hands and leave for 20 minutes.