Easy and hearty salad will be appropriate on a festive table and the usual family dinner. Bright and tasty, it will please lovers of spicy Korean food.
|Cooking time 40 minutes||Number of servings -|
Chicken fillet cut into long pieces and quickly fry the chunks until tender in a small amount of vegetable oil. When frying, do not allow the allocation of juice. Spread the cooked meat into a separate bowl.
Mushrooms cut into plates, pour boiling water to just cover and boil 5 minutes. Atteriwem, broth save.
Carrots cut into thin slices, onion feathers. Hot red pepper cut into thin and small strips ( half leave). Colorful bell pepper also cut into cubes, I had it frozen. Fry onions and carrots until soft, then add the peppers. Continue roasting for another 2 minutes. The vegetables should not brown and lose color.
Green onion and wild garlic ( you can substitute 2-3 cloves of garlic) finely chop.
Prepare the marinade. Why mix the dry spices, sugar, vegetable oil, soy sauce and 2/3 Cup of mushroom broth. Put the container with the marinade for 30 seconds in the microwave to heat, and disclosure of flavors of spices. Then add vinegar and, if necessary, salt.
Mix chicken, cooked mushrooms, roasted vegetables, chopped parsley, shredded hot pepper, green onions and garlic in a bowl, pour the hot marinade, stir.
Serve you can, stand the dish 4-6 hours in the refrigerator, shaking occasionally capacity.