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Salad with Korean Carrots and Chicken
Instructions
Start by preparing the chicken meat. Wash the chicken legs and place them in a deep pot. Cover the legs with water. Put the pot on high heat and wait for the water to boil. Do not forget to skim off the murky foam. As soon as the water in the pot boils, add the bay leaf, salt, and fragrant pepper to the meat. Boil the legs for about 20 minutes, then transfer them to a deep bowl and leave them to cool.
While the chicken is cooling, prepare the champignons. First, cut them into fairly large pieces. Remember, the mushrooms should be clearly noticeable in the salad. If you cut them too small, the dish will not be as striking. 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 off the skin and chop it 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.
Simmer the mushrooms with onions in the frying pan under a closed lid for 5–10 minutes. Remember that the onion should become soft, but you do not need to fry it crisp. Then set the champignons aside and turn to the chicken meat. By this point, the chicken legs 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 the Korean carrot and the cooled mushrooms with onion to the meat. Dress the salad with the remaining olive oil. By the way, sunflower oil is not suitable for dressing this salad, as it has a distinct smell that would spoil the taste of the dish.
Gently mix all the ingredients with a large spoon, lifting the mixture from the bottom upwards so as not to damage the pieces of chicken and to distribute the carrot evenly. Taste for salt – the Korean carrot is already salty, so extra salt may not be needed. The salad can be served straight away, but it becomes even tastier if it rests in the refrigerator for 30–60 minutes – during this time the ingredients soak up each other's aromas.By the way, the combination of Korean carrots and fried mushrooms gives the salad a piquant flavour. Such a treat goes perfectly with both potatoes and pasta. Moreover, this salad with Korean carrots and chicken, "Symphony of the Soul", pairs wonderfully with a natural red wine. Enjoy your meal!
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