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Salad with funchosa and chicken

Cooking recipes / Top Picks / Salads

4 servings
40 min

Funchosa - 220 g, Chicken fillet - 300 g, Cucumbers - 1 pc., Bell pepper - 1 pc., Onions - 1 pc., Carrots - 1 pc., Ginger - to taste, Soy sauce - 3 tbsp., Vegetable oil - 40 ml, Sesame - 1.5 tea liters, Curry - 0.5 tea liters, Greens - to taste, Sugar - 0.5 tea liters, Salt - to taste, Ground black pepper - to taste

How to make a salad with funchosa and chicken? First of all, prepare all the necessary products. If you have frozen chicken, then it should be pre-thawed at room temperature. Use the onion red if possible, with it the salad will look brighter.

First of all, do the filet. Rinse it under running water, dry it with paper wipes. Remove all membranes and layers of fat from the meat. Cut the chicken into small strips of the same size. Pour half of the vegetable oil (about 20 ml) into the skoruda, heat it and send the fillet to fry. Sprinkle with curry, peppers and other favorite spices. Salt lightly and stir, cook for about 3x-4x minutes.

Peel the carrots and onions. Halve the bell peppers and remove the core with the seeds. For the recipe, I used 4 small peppers of different colors. Cut the peel off the cucumber if it is rough or mustard. Rinse all vegetables and wet with a towel to remove the remaining water.

Chop pepper and onions with thin semicircles. Grate carrots on Korean grater.

In a frying pan, heat the remaining vegetable oil and send the vegetables to sauté. Cook for no more than two minutes, vegetables should not be fried, but only become soft. Remember to mix constantly.

In a saucepan, boil the water, salt lightly. Boil the funchosa for two minutes. Next, tip the noodles into a colander and rinse under running cold water. Cut the slightly cooled noodles into smaller fragments with scissors or a knife, otherwise the finished salad will be inconvenient to eat.

Send noodles and browned vegetables to a deep bowl.

Cut the cucumber into small plates and add to the funchose.

Send the fried chicken and finely chopped garlic to all the components. Adjust the amount of garlic to your liking, or eliminate it altogether.

If using fresh ginger root, grate it over a fine grater and mix with the soy sauce. I used ginger powder and added it to the main composition of the salad. Pour the soy sauce over everything.

Mix everything well. Taste the salad. Add a pinch of sugar and salt if needed.

Sprinkle the funchosa with sesame seeds and herbs. Parsley, cilantro or green onions are perfect. I used schnitt onions. Stir everything again, cover with a lid or cling film and send to the refrigerator for 30 minutes.

Salad with funchosa and chicken is ready, you can serve!