Korean-style carrots appeared on the shelves of Russian stores relatively recently - in the post-perestroika period. A spicy snack quickly won the hearts of our compatriots, and today it is difficult to find among them a person for whom she sometimes does not appear on the table. Conceived as an independent snack, Korean-style carrots often become the main ingredient of more complex salads. It goes well with fish, mushrooms, sausage, meat, poultry. Korean carrot and chicken salads are nourishing, have a savory, but balanced taste, appetizing look and quickly cooked. Knowing the recipe for such a dish, the hostess will not be at a loss if an unexpected visit of friends.
Cooking Features
The recipes for cooking chicken and Korean carrots are varied. They can be flaky and ordinary, nourishing and light. The cooking process may partially depend on the specific version of the dish, but the general principles will still remain common.
- Korean carrots are easy to make at home. To do this, carrots are crushed on a special grater, then poured with hot dressing from vegetable oil, ground spices and garlic passed through a press, sometimes with vinegar. Having stood in such a marinade for a couple of hours, the carrot acquires a savory taste, and it can already be used as a snack or an ingredient for cooking other dishes.
- Despite the ease of cooking carrots in Korean, many housewives do not have enough time to solve this problem and are forced to buy ready-made snacks in the store. This is an acceptable option, but requires careful consideration not to buy a low-quality product. The carrot slices in the salad should be even, of the same length and the same color, the spices finely ground. Pay attention to the shelf life of the product, indicated on the package, and its tightness, otherwise there is a risk to bring home a stale snack.
- For Korean carrot salad, chicken breast meat is most often used as the most delicate and contrasted to taste with a spicy snack, but most recipes allow it to be replaced with other parts of the bird (wings, legs). It is important to cook the chicken so that its meat is juicy. To do this, immerse it in already boiling water, salt shortly before readiness. The chicken itself for the salad is better to take fresh or chilled, frozen can be dry.
- If you put heat treated products into a salad, they must be cooled to room temperature, otherwise the salad will quickly turn sour.
- Layered salad is best done a few hours before the time of the proposed feast, so that the products have time to soak in the sauce. Another option is to mix the products with the sauce and only then collect the salad from them, then they will be soaked in the dressing much faster.
Among the salads with Korean carrots and chicken almost everyone will be able to find an option to taste. It is only important to properly prepare a snack so that it has a pleasant and balanced taste.
Korean carrot, chicken and corn salad
Composition:
- chicken breast - 0, 5 kg;
- canned corn - 0, 25 kg;
- Korean carrot - 100 g;
- sweet pepper - 0, 2 kg;
- garlic - 2 cloves;
- mayonnaise - 100 ml.
Method of preparation:
- Wash chicken breast, put it in boiling water, cook for half an hour on low heat, 10 minutes before it is ready, salt it.
- Cool the chicken, peel off the skin, separate the meat from the bone and cut it into small pieces.
- Pepper seeds, cut straws, send to the chicken.
- Add Korean carrot.
- Open a jar of corn, fold it in a colander, let dry. Combine with the remaining ingredients.
- Mix the mayonnaise with the garlic crushed by a special press, season with the resulting mixture.
Salad made according to this recipe is quite spicy. It will appeal to those who are not indifferent to savory dishes. Replacing mayonnaise with sour cream or white yogurt will reduce the calorie content of the snack, but its organoleptic properties will have almost no effect.
Viking Salad with Korean Carrots and Chicken
Composition:
- canned champignons - 0, 3 kg;
- Korean carrots - 0, 5 kg;
- chicken breast - 0, 5 kg;
- fresh cucumbers - 0, 4 kg;
- onions - 150 g;
- vegetable oil - 20 ml;
- mayonnaise - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Boil chicken breast in salted water, cool. Separate the meat from the bone, release from the skin, cut into strips. Pepper, if necessary, salt and mix.
- Free onion from the husk, cut into thin half-rings, fry in vegetable oil until golden brown.
- Wash cucumbers, blot with a napkin, cut off their tips. Cut the vegetables into strips.
- Place a detachable cake baking mold on a large dish or place a stencil to help give the snack a smooth circle shape.
- Put the mushrooms in the first layer, smear them with the sauce.
- Put the chicken meat on the mushrooms, cover it with mayonnaise and fried onions.
- Place cucumbers mixed with a bit of mayonnaise on top.
- Cover the Korean carrot salad.
Salad can be laid out on a platter and otherwise - giving it a helmet shape. Gentle mushrooms, juicy cucumbers, soft chicken breast and spicy carrots in the composition of this salad create a harmonious quartet, complemented by a spicy taste of fried onion. It is difficult to find a person who does not like this unusual snack.
Bunito salad with Korean carrots and chicken
Composition:
- chicken breast fillet - 0, 35 kg;
- chicken egg - 4 pcs .;
- hard cheese - 0, 2 kg;
- Korean carrots - 0, 3 kg;
- mayonnaise - how much will leave;
- fresh greens, salt, pepper - to taste.
Method of preparation:
- Boil chicken breast fillets until tender, cool, chop into small cubes, salt, pepper, mix.
- Boil eggs hard, cool under cold running water, clean. Separate the yolks from the proteins. Crush them individually on the grate.
- Finely rub the cheese.
- Spread foods in layers, each with mayonnaise. You need to lay out in the following order: chicken, carrot, cheese, proteins, yolks. The last layer of yolks, cover the sauce is not necessary.
- Decorate the salad with greens.
This salad was invented by the chef of one of the most popular Italian cafes in the capital, the Celentano pizzeria. It was so much liked by the visitors of the place that they began to cook the same at home. Gradually, the appetizer became known and fell in love with thousands of people who had never been to “Celentano”.
Korean carrot, chicken and kiwi salad
Composition:
- chicken breast fillet - 0, 2 kg;
- Korean carrot - 0, 2 kg;
- chicken egg - 4 pcs .;
- Kiwi - 150 g;
- apples - 0, 3 kg;
- tomato - 150 g;
- cheese - 150 g;
- mayonnaise - 0, 2 l.
Method of preparation:
- Cool the boiled chicken breast, cut into small cubes.
- Wash, peel the fruit. Remove apples from the core, coarsely grate the flesh. Kiwi cut into thin semicircles.
- Slice the tomato.
- Divide the boiled eggs into whites and yolks, rub them in different plates.
- Put the chicken on a dish, brush it with sauce, put kiwi on top, pour mayonnaise.
- Put a layer of proteins mixed with mayonnaise, put apples on them, also mixed with a small amount of sauce.
- In the next layer, put the grated chopped cheese, cover it with the sauce.
- Put the Korean carrot, sprinkle it with yolks, spread the tomato circles on top.
Salad prepared according to this recipe has an extraordinary taste. Especially he likes the ladies.
How to decorate a salad with Korean carrots and chicken
There are a variety of options for decorating Korean carrot and chicken salad. Successfully selected design will make a snack decoration festive table.
- Regardless of whether you are making a layered salad or not, you can put it on a plate, giving it a certain shape. Most often, the salad is shaped like a hedgehog, fox muzzle, mushroom, a symbol of the holiday. The top layer can be carrot or other, often combined. To give the salad more similarity with the selected character, use pieces of olives, sweet pepper, canned or fried mushrooms.
- If the top layer of the salad is not made from carrots, carrot flowers will look beautiful on it. They can be made from Korean carrots, rolling it “nest”, and from boiled. Flowers can also be made from tomatoes, cucumbers, eggs and other products that make up the snack.
- Korean carrots can be laid on a salad, giving it the shape of a nest, quail eggs should be put in the center. This salad can be prepared for any holiday celebrating in the spring, as well as for the anniversary of the wedding.
It will be attractive to look at a salad with Korean carrots and chicken when serving in portions, if you put it on plates with the help of a special form or spread it out on beautiful bowls.
The simplicity of cooking Korean carrot and chicken salad allows you to collect it on weekdays for lunch or dinner. The savory taste of the snack and its attractive appearance make it desirable on a festive table.
