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Korean salad with cucumbers and chicken
4 servings1 hour
Chicken breasts - 200 grams, Cilantro greens - to taste, Chili pepper - to taste, Water - 1 l, Onions - 0.5 pcs., Salt - 0.5 tea liters, Garlic - 1 tooth, Chili pepper - to taste, Cucumbers - 2 pcs., Carrots - 1 pc., Onions - 0.5 pcs., Salt - 0.5 tsp, Soybean oil - 2 tbsp, Soybean sauce - 2 tbsp, Lemon juice - 1 tbsp, Honey - 1 tsp, Mustard - 1 tsp, Rice vinegar - 1 tsp
Rinse boneless chicken fillet under running water. If possible, take the so-called & quot; Small fillet & quot;, which is located under the main muscle of the breast. It's super soft and perfect for salads. Pour cold filtered water into the sauté pan and send chicken, half of the peeled bulb, garlic clove and some spicy peppercorns there. Place the saucepan on a medium heat. Leave the other half of the onion for the salad. 
After boiling, salt the chicken and cook over a medium heat for twenty minutes. Then remove the chicken and chill. The stock, like vegetables, will no longer be needed. 
While the chicken cools, we will deal with vegetables. Wash the carrots with a brush under running water. And grate the carrot in Korean. Such straws 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 dramatically change the entire appearance of a dish. 
Wash the cucumbers under running water and cut in half along, and then into thin slices obliquely. The result is such slices. 
Slash the remaining half of the bulb with thin half rings. This is the last ingredient from our set of vegetables. 
Salt and toss the vegetables with a spoon. If desired, vegetables can be slightly! mash with my hands to make them softer or even crumpled, but I won't do that. In the finished dish, vegetables will not be as crisp as we used to see them in Russian salads. Cover the bowl with cling film and leave to juice for half an hour at room temperature. 
Tip the vegetables into a colander and rinse them under filtered water, you can rinse them with boiled water at room temperature. Let the excess water drain and return the vegetables back to the bowl. 
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 - all that remains is to prepare the training. 
For dressing, mix soy or sesame oil, mustard and lemon juice in a small bowl. 
Add the rice vinegar and liquid honey. 
Plus soy sauce. 
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 well mixed before serving. Season the salad with a dressing. 
Rinse fresh cilantro under running water, shake and finely cut. Prepare the chilli flakes. Garnish the finished salad and can be served. 