avg —
Men's Tears Salad with Chicken
Instructions
I prepare all the ingredients I need. I boil the eggs hard ahead of time.
I place the chicken breast on a double layer of foil, rub it with salt and chicken spices (or any others you like), wrap it tightly in the foil and put it into an oven preheated to 190 °C for 30 minutes. Fillet cooked this way turns out very tasty and aromatic and gives the salad its own special touch. If you prefer, you can simply boil the fillet in lightly salted water.
I finely chop the onion. I put the cubes into a small bowl, add 1 tbsp of sugar and 1 tbsp of 9% table vinegar. I pour boiling water over it and leave it until completely cool. Then I drain off the liquid.
I clean the champignons and slice them into thin pieces.
I put the champignons in a frying pan and cook them over medium heat so that the released liquid evaporates. Then I pour in 1 tbsp of vegetable oil, add a little salt and cook the mushrooms until golden.
I grate the hard-boiled eggs on a coarse grater.
By this time the chicken fillet is ready – I let it cool a little and cut it into strips or cubes.
To form the salad I use a serving ring 18-20 cm in diameter. If you do not have one, you can easily make it from foil folded into several layers. The first layer is the pieces of chicken.
The second layer is marinated onion.
I cover it with a net of mayonnaise. This is easy to do if you transfer the mayonnaise into a piping bag.
The next layer is the mushrooms, which I also cover with a net of mayonnaise.
I lay out the Korean-style carrots. If they are long, you can cut them into finer strips. I brush the top with mayonnaise.
The last layer is the grated eggs. I spread them in an even layer and lightly press the salad down.
All that is left is to decorate. I sprinkle finely chopped fresh herbs around the edge of the salad.
I carefully lift off the serving ring. The Men's Tears salad with chicken is ready. If you like, you can let it stand for a little while. It turned out very tasty.Bon appetit!
Tips
- 1
BAKE THE CHICKEN IN FOIL – this makes the meat juicier than simply boiling it. The spices penetrate deeper into the fibres.
- 2
FIRST EVAPORATE THE CHAMPIGNONS without oil – so that all the moisture goes. Then fry them in oil until golden.
- 3
MARINATE THE ONION IN BOILING WATER with sugar and vinegar – this is the "signature" seasoning for layered salads.
- 4
ASSEMBLE IT IN A RING – this way it looks like a restaurant dish. Without a ring, you can simply use a deep salad bowl. A similar principle works in other layered salads.
Video
FAQ
What mushrooms can I use? +
The classic choice is champignons – they are easy to find and neutral in flavour. Alternatives: porcini (more intense, "woodland"), oyster mushrooms (a "milder" option), marinated honey mushrooms (sweet-and-sour), or a frozen mushroom mix. Fresh mushrooms are always better than frozen in terms of texture. If you use dried mushrooms, soak them in warm water for 1 hour, boil for 30 minutes, then fry. For a "special" version, add 50 g of dried porcini to 250 g of champignons: the aroma will be a "royal" mushroom one.
Can I use ordinary boiled carrots instead of Korean-style ones? +
You can, but the taste will be different – without the "Korean" accent of coriander and garlic. Plain boiled carrots in the salad will be "bland". Alternatives: Korean-style carrots (the classic, with heat and tang), boiled carrots + 1 tsp of soy sauce + a pinch of coriander (an imitation), or fresh grated carrots + 1 tbsp of lemon juice (a fresh version). Homemade Korean-style carrots are the easiest – a carrot grater (Korean grater), oil, vinegar, garlic and spices.
How long does the salad keep? +
In the refrigerator in a closed container – 2 days. The next day the flavour is even brighter, as the layers soak through. Any longer is not worth it – the fresh ingredients (especially the Korean-style carrots) lose their crunch. At room temperature – 2 hours at most. It cannot be frozen – the layered structure would break down. For a festive table, assemble it 2-3 hours before serving so that the flavours come together.
What should I serve it with? +
It is versatile – as a filling stand-alone dish at a festive or everyday dinner. With meat dishes. With a glass of dry white wine (but not red – its acidity does not go with the Korean-style carrots). For a male gathering – with beer or vodka. Garnish it with herbs, cranberries or pomegranate seeds for a festive look. Serve it in individual portions – each guest in a separate ring.
- Comment
or post as a guest
Be the first to comment.
