"Mystery" Party Salad with Egg Pancake Ribbons

Cooking method

1. Step 1:

   

   How do you make this "Mystery" salad with egg pancake ribbons? Start by prepping your ingredients. The chicken breast needs to be cooked (boiled). Use fresh cucumbers — either two short ones or one long one. I use potato starch here; you can swap in cornstarch, but you'll need about twice as much. For the dressing I use mayonnaise, or you can go with a mix of mayonnaise and sour cream.

2. Step 2:

   

   The onion goes in cooked, not raw. To sauté it: peel the onion and cut it into half-rings. Heat a skillet over high heat, add the oil, and add the onion. Sauté just until lightly golden — you don't want it fully soft, it should stay a little crisp.

3. Step 3:

   

   Make the egg pancakes. Crack the eggs into a deep bowl. Add the flour, starch, and a pinch of salt. Whisk until smooth.

4. Step 4:

   

   Heat a skillet over high heat and lightly grease it with vegetable oil (skip this if you're using a nonstick pan). Pour in the batter a ladleful at a time. Cook each pancake until golden on both sides, then slide it onto a plate to cool. Repeat with the rest of the batter — I got four thin pancakes.

5. Step 5:

   

   Cook the chicken. Bring a pot of water to a boil, add the chicken, and season with salt. Cook at a gentle simmer over low heat for 30 minutes. Let the cooked chicken cool, then shred it into thin strands. Put the meat in your salad bowl. For the prettiest result, cut and add the ingredients in similar shapes.

6. Step 6:

   

   Add the cooled sautéed onion to the salad bowl with the chicken.

7. Step 7:

   

   Wash the cucumbers and pat them dry. Cut them into thin matchsticks and add to the bowl. I first ran the cucumber through a julienne slicer to get strips, then cut those strips into thin matchsticks. If you like, set a few strips aside to garnish the salad.

8. Step 8:

   

   Roll up the cooled egg pancakes and slice them into thin ribbons. Gently loosen the ribbons and add them to the salad. If you like, leave a few rolled up to garnish the top.

9. Step 9:

   

   Add the mayonnaise, salt to taste, and ground black pepper if you like. Toss gently — using salad servers or two forks helps keep it light and fluffy.

10. Step 10:

    

    The salad is ready to serve right away. For a little extra flair, garnish with the reserved cucumber and pancake rolls. Enjoy!