Korean chicken cucumber snack option ii

1 serving


Lower the chicken meat into boiling water or broth, cook until soft, cool without removing from the decoction, and then disassemble into fibers or cut very finely. Peel the cucumbers, cut in half, remove large seeds, and then slice each half. Finely chop the garlic and white parts of the spring onion stems. Brew mustard powder with a small amount of boiling water and stir until a homogeneous gruel forms, which resembles sour cream in thickness. Combine cucumbers, chicken, onions and garlic, season with vinegar, mustard paste, sugar, sesame or olive oil, ginger, soy sauce and salt, mix thoroughly, sprinkle sesame seeds on top and refrigerate. Beat the egg and, pouring in small portions into a pan with warmed oil, fry in the form of small pancakes. Before serving, garnish the finished dish with egg pancakes, finely chopped spring onions and spicy red pepper.