How to Make Korean-Style Chicken-Cucumber Salad
Serves: 2
Preparation time: over 2 hours
Cooking time: 10 mins
Ingredients needed to make Korean-Style Chicken-Cucumber Salad:
- 2 chicken breasts, skinned and cubed
- ½ head broccoli, florets cut into fine slices
- 6 shallots, chopped
- 3 cucumbers, peeled into ribbons
- 1 cucumber, chopped into 3’’ strips
- 5 spring onions, sliced diagonally
- Juice of 2 limes
- Bunch of fresh cilantro, chopped
- Bunch of fresh mint leaves, chopped
- 8 bird’s eye chillies, chopped
- 1 tbsp gochujang
- 3 fl oz fish sauce
- 3 fl oz rice wine vinegar
Cooking instructions for Korean-Style Chicken-Cucumber Salad:
- Toss the chicken cubes into a bowl and drizzle half of the fish sauce over them, followed by juice of a lime and gochujang.
- Stir them all together to coat well with the marinade and leave it in the fridge to marinate for a couple of hours.
- Pour rest of the fish sauce over the cucumber ribbons as well as strips, along with juice of half of the other lime, rice wine vinegar and chopped chilies.
- Toss them well until coated properly with the dressing and set aside for a couple of hours.
- Dump the broccoli florets, shallots as well as spring onions into the marinated meat, give it a good stir to mix well and continue to marinate for another half an hour.
- Tip the marinated cucumber into a fine mesh sieve and reserve the marinade in a bowl.
- Heat a heavy-bottomed wok over high flame and marinated chicken-veggie mixture into it.
- Sauté the mixture for about 5-8 minutes or until it is cooked through and the veggies soften.
- Transfer it to a bowl of marinated cucumber and stir in chopped cilantro and mint leaves.
- Toss them all together until they are distributed evenly throughout this mixture and sprinkle a dash of seasonings to taste.
- Add a splash of rest of the lime juice and toss them again to coat well with the dressing.
- Serve right away before the ingredients turn soggy.
Image credit: Wikimedia Commons
