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Typically, Italian carpaccio is prepared from meat or seafood without heat treatment. Therefore, this recipe for chicken carpaccio in a dryer is suitable for those who refuse or are wary of eating raw meat. This dish requires special equipment, because the chicken fillet will be cooked in a vegetable dryer. This carpaccio turns out aromatic and is ideal as an exquisite snack not only for beer, but also for wine.

Step 1

Marinate the chicken. Mix salt, chopped garlic and spices in a bowl. Roll the fillet pieces thoroughly in the mixture of salt, garlic and spices. Place the fillet in a separate deep bowl and press the pieces tightly together. Pour soy sauce over the chicken. Place a plate on the meat and put a weight on the plate, for example, a heavy bottle of water. Leave the chicken in the refrigerator for at least 4 hours.

Step 2

Dry the chicken. After the time has passed, remove the chicken from the container and rinse with water. Dry each piece thoroughly with paper towels. The chicken fillet should be dry. Leave the chicken in a dehydrator heated to 65 degrees for 6 hours. When the carpaccio is ready, cut it into very thin slices.