Kitchen appliances and utensils
- kitchen scale
- pan,
- kitchen stove,
- Korean carrot grater
- pan,
- colander,
- paper towels,
- cutting board,
- knife, slotted spoon,
- coarse and fine graters,
- shoulder blade
- salad dish
Ingredients
- Chicken fillet - 500 g
- Cooking water - filet
- Salt to taste
- Tomato - 1 pc.
- Cucumber - 2 pcs.
- Cheese - 100 g
- Garlic - 1 clove
- Potato - 500 g
- Vegetable oil - for frying
- Green onion - 2-3 feathers
- Mayonnaise to taste
Step cooking
- Boil chicken fillet weighing 500 g in salted water until tender and let it cool in the broth. We also prepare potato pie in advance: we grate 500 g of potatoes on a Korean carrot grater, rinse thoroughly, drop it in a colander so that the glass is water, dry it with paper towels, fry in small portions in a large amount of vegetable oil. slotted spoon remove the potatoes from the pan to a colander, add salt.
- Chicken fillet cut into small strips.
- Cut into strips a couple of cucumbers. Also cut into strips 1 tomato.
- Put chicken, cucumbers and tomatoes in a bowl.
- On a coarse grater, rub 100 g of cheese.
- On a fine grater, rub the clove of garlic, send it all to the vegetables. Salad is slightly salted. Dress salad with mayonnaise.
- We collect the salad no earlier than two hours before serving. On the dish, spread the salad itself.
- On the hill, carefully lay out the potato pie.
- Finely chop 2-3 feathers of green onions and arrange on potatoes.
Video recipe
On the video you can see in detail the process of preparing an amazing salad "Anthill", which, no doubt, will decorate any holiday table.
Write, dear chefs, what an impression on your guests was made by the wonderful Anthill Salad.
Loading...