How to make Chicken prunes Korean carrot salad

Chicken prunes Korean carrot salad

During my travels, I was delighted to come across a dish that skillfully combines the hearty flavors of chicken with the unique zest of Korean-style julienned carrots and the sweet depth of prunes, creating a Chicken with prunes and Korean carrot salad. Inspired by the fusion of tastes and textures, I mastered the recipe at home, eager to bring this blend of traditional and contemporary flavors to others. This dish stands out for merging the tenderness of chicken, the tangy spice of seasoned carrots, and the natural sweetness of prunes into a salad that's rich in flavor and vibrant in presentation, offering a delectable taste of Korean culinary innovation.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 5 people

Calories 856 kcal

Equipment

• 1 frying pan

Ingredients

  

• 3 chicken
• 300 g of hard cheese
• 6 eggs
• glass of sweet pitted prunes
• 1 clove garlic
• 300 g of finished spicy carrots in Korean
• half a cup a bit of crushed walnuts
• 500 g of mayonnaise
• salt
• ground black pepper to taste
• bunch of parsley.

Instructions

 

• Chicken meat boil in salted boiling water until soft. Cool, cut into cubes.
• Prunes rinse and pour boiling water for 10 minutes. Then drain the water, put on a paper towel, pat dry. Cut into strips. We boiled eggs separated whites from the yolks. Separately grate.
• Cheese pass through the large hole grater, mix with mayonnaise and garlic through a press sagging.
• Nuts are lightly fry in a dry frying pan and mix with the carrots. On a flat plate expanded prune, spread with mayonnaise, then – chicken, salt and pepper, mayonnaise again, the next – carrots with nuts on top – a layer of cheese ready now proteins.
• All fluff with mayonnaise on all sides and uniformly fill the yolk. Let stand for an hour in the refrigerator, decorate feeding parsley – sprigs or chopped herbs.

Keyword carrot, Chicken

Cooking tips about Chicken prunes Korean carrot salad

• Quality Ingredients: Start with high-quality chicken—preferably thigh pieces for their juiciness and flavor. For the carrots, choose fresh, crisp ones to ensure the salad has the right texture.
• Marinating the Chicken: Enhance the dish by marinating the chicken pieces in a mixture of soy sauce, a hint of garlic, and sesame oil for at least an hour, or overnight if possible. This not only tenderizes the chicken but also infuses it with depth and character.
• Preparing the Korean Carrots: The key to authentic Korean carrots lies in their seasoning. Julienne the carrots thinly and dress them with a vibrant mix of vinegar, sugar, salt, crushed garlic, and a generous helping of Korean chili flakes or powder. Let them marinate for a bit to soften the carrots slightly and allow the flavors to meld.
• Adding Prunes: Use pitted prunes to add a natural sweetness that contrasts beautifully with the spicy and savory elements of the dish. If the prunes are firm, consider soaking them in warm water or a bit of brandy to soften them before adding to the salad, enhancing their flavor and texture.
• Balancing Flavors: This dish thrives on the balance of flavors. Adjust the seasoning of both the chicken and the carrot salad to ensure a harmonious blend. The sweetness of the prunes, the umami from the chicken, and the spiciness of the carrots should complement each other without overwhelming the palate.
• Combining the Components: Once the chicken is cooked and the carrots are marinated, combine them with the prunes gently. Aim for an even distribution of ingredients so that each bite offers a taste of all three components.
• Finishing Touches: To complete the dish, sprinkle over some toasted sesame seeds and freshly chopped green onions or cilantro for added texture and a pop of color. A drizzle of sesame oil just before serving can further enhance the flavors.
• Serving Suggestions: Although delicious on its own, this salad can be served atop a bed of mixed greens or alongside a simple steamed rice to make it a more substantial meal.

Serving suggestions about Chicken prunes Korean carrot salad

• Steamed Jasmine or Brown Rice: Serve this vibrant salad over a bed of steamed Jasmine or brown rice for a hearty meal. The rice provides a subtle, nutty flavor that complements the rich taste of the chicken and the sweetness of the prunes, while also soaking up the spicy, tangy dressing from the salad.
• Lettuce Wraps: For a lighter, low-carb option, spoon the salad into fresh lettuce leaves, such as butter lettuce or Romaine lettuce cups. This method offers a refreshing crunch that balances the tender textures of the chicken and prunes, making it a perfect summer dish.
• Flatbread or Pita: Accompany the salad with warm, soft flatbread or pita to build satisfying wraps. The bread can be used to scoop up the salad, combining all its flavors in one bite and adding a pleasant chewiness to the meal.
• Quinoa Salad: Pair the Chicken, prunes, and Korean carrot salad with a side of quinoa salad mixed with fresh herbs, lemon juice, and olive oil. This not only adds a protein boost but also introduces various textures and flavors that harmonize with the main dish.
• Cucumber and Vinegar Salad: Serve a simple cucumber salad dressed in vinegar and a touch of sugar alongside the main dish. Its crispness and acidity will provide a palate-cleansing effect, which beautifully contrasts the spiciness and depth of the salad.
• Garnish with Sesame Seeds and Green Onions: Sprinkling toasted sesame seeds and sliced green onions on top of the salad before serving adds an extra layer of texture and a pop of color. These garnishes enhance the aesthetic appeal of the dish and introduce slight nutty and sharp flavors that complement the overall taste profile.