Kitchen appliances and utensils
- kitchen scales;
- measuring cup;
- bowls;
- garlic
- teaspoon and tablespoon;
- cutting board;
- knife;
- bowls;
- whisk;
- pan;
- kitchen stove;
- dish.
Ingredients
- Chicken fillet - 300 g
- Cucumber - 250 g
- Eggs - 2 pcs.
- Garlic - 1-2 cloves
- Parsley - 1 bunch
- Vegetable oil - 40 ml
- Soy Sauce - 40 ml
- Vinegar (9%) - 15-20 ml
- Sugar - 1 tsp.
- Salt to taste
- Ground black pepper - to taste
- Sesame seeds - for decoration
Step cooking
- Pre-boil 300 g of chicken fillet in salted water (the meat should cool in the broth - so it will be tastier and juicier). For dressing, mix 40 ml of vegetable oil and soy sauce. Add 15-20 ml of vinegar.
- We pass 1-2 cloves of garlic through the garlic and put it in the dressing.
- Also pour 1 tsp. Sahara. Add to the taste of black pepper.
- Having tried refueling, we determine whether there is a need to add salt to it. Stir well to completely dissolve the sugar.
- Chicken fillet cut into small pieces or carefully divided into fibers, put in a bowl.
- Thinly cut 250 g of cucumbers, add to the meat.
- Finely chop a small bunch of parsley.
- Pour salad dressing, mix and put in the refrigerator.
- Break 2 eggs into a separate bowl. Salt and whisk a little with a whisk.
- We heat the pan, literally drop a few drops of vegetable oil. Pour the egg mixture into the pan, bake on both sides. It turns out 2 egg pancakes.
- We turn pancakes into rolls and cut into thin strips.
- We put sliced pancakes in a circle in a circle.
- In the center we spread the infused salad.
- Sprinkle sesame seeds on top.
Video recipe
Video tutorial on preparing a light and tasty salad with chicken, cucumbers and egg pancakes, seasoned with awesome tasty sauce.
We invite you, dear readers, to discuss the recipe for a delicious salad with a wonderful dressing. We are waiting for your opinions and recommendations.
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