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Fast and tasty
Salad with funchosa and chicken

Funchosa and Chicken Salad

Bright, nourishing, juicy, and wonderfully aromatic! This funchosa and chicken salad is simple to make. You can use any part of the chicken in place of the breast, and choose the vegetables to your taste. Soy sauce, ginger, and garlic add a flavor that's hard to put into words.

Pearl

Recipe author

Composition / ingredients

Servings:

Funchosa

220

Chicken fillet

300

Cucumber

Bell pepper

Onion (red)

Carrot

Ginger (1/2 inch fresh ginger root or 1/4 tsp ground ginger)

Soy sauce

Vegetable oil

Sesame seeds

1.5

Curry

0.5

Fresh herbs

Sugar

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 8 g

Fats 13 % 5 g

Carbohydrates 67 % 26 g

166 kcal

GI: 27 / 73 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make funchosa and chicken salad? First, gather all the ingredients. If your chicken is frozen, thaw it at room temperature first. Use red onion if you can — it makes the salad look brighter.
Step 2:

Start with the chicken. Rinse it under running water and pat it dry with paper towels. Remove any membranes and bits of fat. Cut the chicken into small, evenly sized strips. Pour half the vegetable oil into a skillet (about 20 ml), heat it, and add the chicken to fry. Sprinkle with curry, the peppers, and any other spices you like. Salt lightly and cook, stirring, for about 3–4 minutes.
Step 3:

Peel the carrot and onion. Cut the bell pepper in half and remove the core with the seeds. For this recipe I used 4 small peppers of different colors. Peel the cucumber if its skin is tough or bitter. Rinse all the vegetables and blot them with a towel to remove any water.
Step 4:

Slice the pepper and onion into thin half-moons. Grate the carrot on a julienne (Korean) grater.
Step 5:

Heat the remaining vegetable oil in a skillet and add the vegetables to sauté. Cook for no more than two minutes — the vegetables shouldn't fry, just soften. Remember to stir constantly.
Step 6:

Bring a pot of water to a boil and salt it lightly. Cook the funchosa for two minutes. Drain the noodles in a colander and rinse them under cold running water. Once they've cooled a bit, cut them into shorter pieces with scissors or a knife, or the finished salad will be awkward to eat.
Step 7:

Put the noodles and sautéed vegetables into a deep bowl.
Step 8:

Cut the cucumber into small thin slices and add it to the funchosa.
Step 9:

Add the fried chicken and finely chopped garlic to everything. Adjust the amount of garlic to taste, or leave it out entirely.
Step 10:

If you're using fresh ginger root, grate it on a fine grater and mix it into the soy sauce. I used ground ginger and added it straight to the salad. Pour the soy sauce over everything.
Step 11:

Mix everything well. Taste the salad and add a pinch of sugar and salt if needed.
Step 12:

Sprinkle the funchosa with sesame seeds and herbs. Parsley, cilantro, or green onion all work well. I used chives. Mix everything again, cover with a lid or plastic wrap, and refrigerate for 30 minutes.
Step 13:

The funchosa and chicken salad is ready — time to serve!

This salad makes a wonderful snack on hot summer days, and it's also fit for a holiday table. Enjoy!
When you add soy sauce, keep in mind that it's quite salty. Cut back on the total amount of salt, or you risk over-seasoning the dish.
There's an easy way to check whether the oil is hot enough in the pan: lower a wooden spatula into it. If bubbles gather around it, you can start frying.
Every oil is good only up to a certain temperature — its smoke point, beyond which it begins to burn and form toxic compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for frying — and which ones to skip altogether — read here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.