Composition / ingredients
Cooking method
1. In a small mortar, rub the coriander seeds with pepper peas, add red pepper, mix the spicy dry mixture.
2. Peel fresh carrots, wash them, grate them on a grater for Korean carrots.
3. Put the grated carrots in a bowl and pour the spices from the mortar into it.
4. Peel the onion, cut it arbitrarily and fry in vegetable oil until a good blush. As a result, you need to get fragrant onion oil, and put the onion aside - it will not be useful.
5. Pour hot onion oil into the carrots, season the salad with vinegar.
6. Peel the garlic, squeeze it into the carrot through a press, add salt and rub the salad with your hands (this is necessary for the carrot to let the juice out).
7. Cut chicken meat into long thin strips (as far as possible). Put it in a large bowl and pour soy sauce. Let the meat marinate for half an hour, then fry it in a hot pan for 5 minutes and add to the carrots.
8 Rinse basil and dill, chop finely, send to salad.
Mix everything and serve it on the table!
Bon appetit!
Calorie content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Soy sauce - 51 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Chicken breast - 113 kcal/100g
