Chinese chicken salad, as the name implies, was invented in China. Fresh vegetables, boiled chicken and dressing make this salad incredibly delicious. The dressing is based on classic Chinese spices: ginger, garlic, soy sauce and sesame oil. To make the salad look interesting, we added a crispy funchose. We cook the funchose deep-fried, because there is too little heat in the pan for the funchose to become crispy. If you do not have funchose or deep-frying, then this ingredient can not be used, the salad turns out delicious anyway.
Rice vinegar can be replaced with apple vinegar.
Funchose can be replaced with crispy noodles.
Chicken breast — 1 piece
Carrots — 1 piece
Red cabbage — 300 grams
Peking cabbage — 250 grams
Pepper — ½ teaspoon
Fresh ginger — 3 cm
Garlic — 1 piece
Sugar — 1 teaspoon
Soy sauce — 2 teaspoons
Rice vinegar — 3 teaspoons
Sesame oil — 1 teaspoon
Olive oil — 1 teaspoon
Funchose — 25 grams
1. Boil the chicken breast for one hour.
2. Let the chicken breast cool. Tear it into small fibers with your hands.
7. Heat a large amount of vegetable oil in a deep fryer and dip the funchose for a few seconds. The funchose should increase in volume and become crispy. Put the funchose on a paper towel, so that the excess oil will glass.
8. Mix the ingredients and add the salad dressing.
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