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Salad with Korean carrots and chicken
Salad with Korean carrots and chicken is a delicious, light, and at the same time healthy dish. Such a treat can be prepared for both holidays and weekdays. The salad has a very unusual and interesting taste. That is why the dish disappears from the table instantly.
Ingredients
Show ingredients
To prepare the salad with Korean carrots and chicken, you will need the following products:
- chicken drumstick – 2 pcs;
- water – 2 l;
- bay leaf – 2 pcs;
- salt – 2 tsp;
- Korean carrot – 200 g;
- ground fragrant pepper – 2 tsp;
- champignons – 500 g;
- large onion – 1 pc;
- olive oil – 1 tbsp.
Preparation
- Start by preparing the chicken meat. Wash the chicken drumsticks and place them in a deep pot. Fill the drumsticks with water. Put the pot on high heat and wait for the water to boil. Do not forget to remove the dirty foam. As soon as the water in the pot boils, add the bay leaf, salt, and fragrant pepper to the meat. Boil the drumsticks for about 20 minutes, then transfer them to a deep bowl to cool.
- While the chicken is cooling, prepare the champignons. First, cut them into fairly large pieces. Remember, the mushrooms should be well felt in the salad. If you cut them small, the dish will not be as colorful. It is best to cut the champignons into 4 pieces. Place the chopped mushrooms in a frying pan.
- Brown the champignons on all sides. Do this in a dry frying pan (without adding oil) and over high heat. While the mushrooms are frying, prepare the onion: peel it and chop on a cutting board. When the champignons are browned, add the onion and pour in 1 tbsp. of olive oil. Lightly salt the contents of the frying pan.
- Sauté the mushrooms with onions in the frying pan under a closed lid for 5-10 minutes. Remember, the onion should become soft, but you don't need to fry it. Then set the champignons aside and prepare the chicken. At this point, the chicken drumsticks should be completely cool. Separate the cooked meat from the bone and cut it into fairly large slices on a cutting board. Place the boiled meat in a deep container.
- Add to the meat Korean carrot and the cooled mushrooms with onion. Dress the salad with the remaining olive oil. By the way, sunflower oil is not suitable for dressing this salad, as it has a certain smell that will spoil the taste of the dish.
- Mix all the ingredients with a spoon. The salad with Korean carrots and chicken is ready to be served.
By the way, the combination of Korean carrots and fried mushrooms gives the salad a piquant flavor. This treat is perfect for both potatoes and pasta. In addition, the salad with Korean carrots and chicken "Symphony of the Soul" pairs wonderfully with natural red wine. Enjoy your meal!
