Korean salad with cucumbers and chicken

Step-by-step cooking

1. Step 1:

   

   Boneless chicken fillet rinse under running water. If possible, take the so-called "Small fillet", which is located under the main muscle of the breast. It is very soft and ideal for salads. Pour cold filtered water into a saucepan and send there the chicken, half of the peeled onion, a clove of garlic and a little hot pepper. Put the saucepan on medium heat. Leave the other half of the onion for the salad.

2. Step 2:

   

   After boiling, add salt to the chicken and cook over medium heat for twenty minutes. Then remove the chicken and cool. Broth, like vegetables, will no longer be needed.

3. Step 3:

   

   While the chicken is cooling down, let's do the vegetables. Wash the carrots with a brush under running water. And grate on a carrot grater in Korean. This straw will give a more interesting look to the salad, so I do not recommend rubbing carrots on a regular grater. Sometimes, just one ingredient can radically change the entire appearance of a dish.

4. Step 4:

   

   Wash cucumbers under running water and cut them in half lengthwise, and then into thin slices diagonally. The result will be such slices.

5. Step 5:

   

   Chop the remaining half of the onion into thin half rings. This is the last ingredient from our vegetable set.

6. Step 6:

   

   Add salt and mix the vegetables with a spoon. If desired, vegetables can be lightly! mash them with your hands so that they become softer or even crumpled, but I will not do this. In the finished dish, vegetables will not be so crispy as we are used to seeing them in Russian salads. Cover the bowl with cling film and leave at room temperature to let the juice flow for half an hour.

7. Step 7:

   

   Put the vegetables in a colander and rinse them under filtered water, you can rinse with boiled water at room temperature. Let the excess water drain and return the vegetables back to the bowl.

9. Step 8:

   

   Cut the cooled chicken breast across the fibers into thin slices, transfer to the vegetables and mix. Transfer the salad to a serving dish and set aside for three minutes - it remains only to prepare the dressing.

10. Step 9:

    

    For dressing, mix soy or sesame oil, mustard and lemon juice in a small bowl.

11. Step 10:

    

    Add rice vinegar and liquid honey.

12. Step 11:

    

    Plus soy sauce.

13. Step 12:

    

    Mix the dressing thoroughly. It is unlikely to become homogeneous due to the different densities of the components. For the same reason, the salad is mixed well before serving. Fill the salad with dressing.

14. Step 13:

    

    Rinse fresh cilantro under running water, shake and finely chop. Prepare the chili pepper flakes. Decorate the finished salad, and you can serve.