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Uzbek pilaf
"Medovik" is fast
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Salad with egg pancakes, chicken and pineapple
Cucumber and chicken salad
The meat for this salad is not boiled, but marinated and fried. Cucumber adds a fresh touch to the meat.
How to cook Cucumber and chicken salad
Step 1
Cut chicken fillet into strips. Mix 3 tbsp. l. soy sauce with vinegar and sugar. Pour over the meat and leave to marinate for 30 minutes.
Step 2
Meat cut into cubes. In a frying pan, heat 3 tbsp. l. vegetable oil and fry the chicken cubes until golden brown. Cool down.
Step 3
My cucumbers and cut into half rings.
Step 4
For dressing, mix 2 tbsp. l. soy sauce and 2 tbsp. l. oils, pepper. In a bowl, combine the cucumbers and chicken, pour over the dressing and mix.
Step 5
When serving, sprinkle the salad with sesame seeds. Enjoy your meal!!!
Cucumber and chicken salad - FAQ About Ingredients, Baking Time and Storage
Yes! Bell peppers, shredded carrots, or even thinly sliced radishes would work well. Just aim for similarly crisp textures.
Ideally, consume it within 1-2 days. The cucumber can release moisture, making the salad soggy if stored for longer.
Yes! Reduce or eliminate the sugar in the marinade. Consider using a low-carb sweetener if desired. Also, monitor the amount of soy sauce, as some brands can be higher in carbs than others. Consider serving over a bed of lettuce instead of with a high-carb side.
Make sure your pan is hot before adding the chicken and don't overcrowd it. Cook in batches if necessary, and pat the chicken dry with paper towels before marinating to help it brown better.
This salad is great on its own, but you can also serve it in lettuce wraps, over rice noodles, or alongside grilled vegetables for a complete meal.
Absolutely! Substitute the chicken with pan-fried or grilled tofu, tempeh, or even chickpeas to keep it vegetarian.
Freezing isn't recommended, as the cucumber will become very watery and mushy upon thawing. The chicken, however, can be cooked, frozen and then added later.
Simply adjust the quantities of each ingredient proportionally to suit the number of servings you need. It's a very scalable recipe!
Yes, feel free to use olive oil, avocado oil, or sesame oil for a richer flavor in both the marinade and the dressing. Keep in mind this change might affect the overall taste profile.
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