Chicken with soy sauce and funchosa

1. Put the funchosa in a bowl, pour hot water. Leave for about 5 minutes. During this time, the noodles will soften, but al dente remains. So, drain the water, and put the noodles on a paper towel, let it dry.

2. Pour water into a saucepan, send it to the fire. When the water boils, put the chicken in it and cook for 7-10 minutes. After that, we remove the meat from the pan. Let the chicken breast cool down a little, and then cut into thin pieces.

3. Peel the carrots, wash them. My cucumber, cut off the ends on both sides. If the cucumber is young, the peel does not need to be cleaned. Grate carrots and cucumber on a vegetable grater in Korean. You can also cut it thinly with a conventional vegetable peeler, it will turn out no worse.

4. Peel the onion, cut into the thinnest straws. A sharp knife will do it best.

5. Sesame seeds are fried in a dry frying pan (without adding oil) for 2-3 minutes. They should become fragrant and acquire a golden brown color.

6. We will prepare the refueling. Pour soy sauce into a small bowl or saucepan. Here we pour vinegar and chicken broth (you can use the one in which the breast was cooked). And now we pour sugar, add sesame paste, sesame and vegetable oil. It remains to season the dressing with pepper and mix.

7. We put funchosa, chicken, carrot, cucumber and onion in a deep salad bowl. Pour all the ingredients with the prepared dressing, mix.

8. Then we serve the salad on the table, while sprinkling with fried sesame seeds.

Well, the dish is ready.

Eat for health!