Lychee salad

First of all, we prepare the ingredients for the salad: peel the shallots, cut two onions thinly, leave the rest intact. We peel and cut the ginger root into several parts, cut off the leaves from cilantro and mint - we will need only them, without twigs. Finely chop the chili pepper.

Pre-washed chicken breasts are placed in a saucepan. Add five onions and chopped ginger to them, fill with water so that the contents of the pan are completely covered with it. Salt, season with ground black pepper. We put the pan on high heat, bring it to a boil, then reduce the heat and cook the meat for 20 minutes. We remove everything from the stove and wait for it to cool down completely.

We disassemble the chicken into fibers, put it in a bowl, add sprouted soy, mint and cilantro leaves, lychee and thinly sliced onions. Gently mix the mixture.

Pour oil into a deep saucepan with thick walls so that a depth of 4 cm is formed. Put the pan on medium heat, heat the oil to 180 degrees Celsius. On the work surface, lightly dusted with flour, roll out the dough, cut into strips 3 cm wide, 6 cm long. There are 20 strips in total. Spread the dough strips in batches in hot oil, fry for 1 minute. We spread the fried dough on a dish covered with paper towels so that excess oil is absorbed.

In a separate bowl, place the chopped chili, freshly squeezed lime juice, fish sauce and brown sugar. Mix everything thoroughly until smooth, you can even beat it with a mixer. It is especially important that the sugar crystals completely dissolve.

Fried strips of dough are distributed on four serving plates - 5 pieces each. Spread the salad on top, dividing it into four equal parts. Pour the sauce and serve it to the table.

Bon appetit!