Japanese chicken salad
Description
A simple dish to prepare. We'll boil the chicken beforehand; the salad also includes cabbage, some hot pepper, and onion. We'll make thin pancakes from eggs and add them to the salad. For dressing, use a little oil; you can also use mayonnaise if you really like it. This salad will beautifully complement both festive and everyday meals. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Slice the onion into half-rings and marinate in advance in vinegar and water — 50 ml of vinegar and 100 ml of water.
- 3
Step 3
Beat the chicken eggs into a bowl, add salt and a spoonful of starch.
- 4
Step 4
Beat the eggs until smooth.
- 5
Step 5
Heat the pan, grease it with oil, and pour in a little of the egg mixture. Fry the pancakes for 30 seconds on each side.
- 6
Step 6
Shred the cabbage into thin strips and place in a salad bowl.
- 7
Step 7
Rinse the cucumber and slice it into strips, then add to the cabbage.
- 8
Step 8
Slice the cooked chicken breast into strips, or shred it into fibers.
- 9
Step 9
Next, add some chopped chili pepper, green onion, and pickled onion to the salad.
- 10
Step 10
Roll the egg pancakes into rolls and cut them into strips. Add the egg crepes to the salad.
- 11
Step 11
Mix everything, add salt and pepper, and serve the salad.