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Chicken with cucumbers, Korean style
Salads

Chicken with cucumbers, Korean style

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Pay attention to boiling the chicken breast. When cooling it, make sure to leave it in the broth—this will enhance its flavor. It's better to prepare the salad the night before. You can adjust the amount of vinegar to taste. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the necessary ingredients.

  2. 2

    Step 2

    Step 2

    Rinse the chicken breast and put it to boil with salt, half an onion, and black pepper.

  3. 3

    Step 3

    Step 3

    Leave the boiled chicken breast to cool in the broth.

  4. 4

    Step 4

    Step 4

    Cut the carrots into thin strips, the onion into half-rings, and transfer to a salad bowl.

  5. 5

    Step 5

    Step 5

    Peel the cucumber and cut it into julienne strips.

  6. 6

    Step 6

    Step 6

    Add to the salad bowl. Salt the vegetables, add coriander seeds and vinegar. Lightly rub by hand and let stand for 20 minutes.

  7. 7

    Step 7

    Step 7

    Shred the boiled chicken breast into fibers.

  8. 8

    Step 8

    Step 8

    Make the dressing. Combine soy sauce, lemon juice, honey, vegetable oil, mustard, and minced garlic. Mix until the mixture becomes uniform.

  9. 9

    Step 9

    Step 9

    If liquid has accumulated in the salad bowl with vegetables, drain it and squeeze the vegetables. Add chicken and dressing.

  10. 10

    Step 10

    Step 10

    Mix. Refrigerate for 3 hours.

  11. 11

    Step 11

    Step 11

    Before serving, mix the prepared salad once again, sprinkle generously with sesame seeds, and top with thin rings of hot chili pepper.