Salad with funchosa and chicken

Step-by-step cooking

1. Step 1:

   

   How to make a salad with funchosa and chicken? First of all, prepare all the necessary products. If you have frozen chicken, then it should be pre-thawed at room temperature. If possible, use red onions, the salad will look brighter with it.

2. Step 2:

   

   Do the fillet first. Rinse it under running water, dry it with paper napkins. Remove all the films and layers of fat from the meat. Cut the chicken into small strips of the same size. Pour half of the vegetable oil (about 20 ml.) into the skoroda, heat it up and send the fillet to fry. Sprinkle with curry, peppers and other favorite spices. Add a little salt and stirring, cook for about 3-4 minutes.

3. Step 3:

   

   Peel the carrots and onions. Cut the bell pepper in half and remove the core with the seeds. For the recipe, I used 4 small peppers of different colors. Cut off the peel from the cucumber if it is rough or bitter. Rinse all the vegetables and pat them with a towel to remove the remaining water.

4. Step 4:

   

   Chop the pepper and onion into thin semicircles. Grate the carrots on a Korean grater.

5. Step 5:

   

   Heat the remaining vegetable oil in a frying pan and send the vegetables to pass through. Cook for no more than two minutes, the vegetables should not be fried, but only become soft. Do not forget to mix constantly.

6. Step 6:

   

   Boil water in a saucepan, add a little salt. Boil the funchosa for two minutes. Next, flip the noodles into a colander and rinse under running cold water. Cut the slightly cooled noodles with scissors or a knife into smaller fragments, otherwise the finished salad will be inconvenient to eat.

7. Step 7:

   

   Put noodles and sauteed vegetables in a deep bowl.

9. Step 8:

   

   Cut the cucumber into small plates and add to the funchose.

10. Step 9:

    

    Send fried chicken and finely chopped garlic to all the ingredients. Adjust the amount of garlic to your liking, or exclude it altogether.

11. Step 10:

    

    If you use fresh ginger root, then grate it on a fine grater and mix it with soy sauce. I used ginger powder and added it to the main composition of the salad. Pour soy sauce over everything.

12. Step 11:

    

    Mix everything well. Taste the salad. If necessary, add a pinch of sugar and salt.

13. Step 12:

    

    Sprinkle the funchosa with sesame seeds and herbs. Parsley, cilantro or green onions are perfect. I used chives. Mix everything again, cover with a lid or cling film and send it to the refrigerator for 30 minutes.

14. Step 13:

    

    Salad with funchosa and chicken is ready, you can serve!