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.
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.