Funchoza - dietary glass noodles, which are an excellent base for preparing various salads. Due to its neutral taste, it completely absorbs the tastes and smells of the accompanying ingredients.
Today I am preparing funchose with chicken and vegetables. You can, of course, use any part of the bird, but fillets work best. Vegetables are also permissible to take to your taste. I suggest using fresh cucumber, as well as peppers, onions and carrots, which must be lightly fried in oil. The dressing will be soy sauce with scorching notes of ginger, it is he who best suits such dishes. The salad comes out bright, juicy, nutritious and aromatic.
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Ingredients:
Funchoza - 220 gr.
Chicken fillet - 180 gr.
Fresh cucumber - 1 pc.
Bulgarian pepper - 1 pc.
Purple onion - 0.5 pcs.
Carrots - 1 pc.
Ginger root - 1 cm
Soy sauce - 2 tablespoons
Vegetable oil - 40 ml.
White sesame - 1.5 tsp
Curry - 0.5 tsp
Greens - 20 gr.
Salt, ground pepper - to taste
Sugar - a pinch
How to cook:
Prepare food.
Rinse the chicken meat, blot the moisture with a napkin. Free a piece of fillet from the film on top, cut off the layers of fat. Next, cut it into medium-sized strips of about the same size.
Place a frying pan on the stove, heat 2 tablespoons in it. oils. Place strips of chicken in hot oil. Season with salt, curry and pepper. Fry the meat over high heat for no more than 3-4 minutes to keep the pieces from getting dry. During frying, periodically turn the fillets with a spatula to avoid scorching.
Cut off the top skin from carrots and onions, peel the bell peppers from the inside. Rinse the vegetables. Cut the pepper into strips, the onion into half rings, chop the carrots using a special grater with the "Korean carrot" attachment.
Put all prepared vegetables in an oil pan (2 tablespoons oil) and sauté them for literally 2 minutes. They should not be fried, but only saturated with oil and soften. After frying, cool the contents of the pan completely.
Dip the funchoza into a pot of boiling water. Cook the noodles for exactly 2 minutes. Throw 1 tsp into the water. salt.
After blanching, put the noodles into a sieve, pour over it with cool water. Leave in a sieve for a while so that the funchose completely gets rid of the liquid and cools.
Then put it on a plank and chop it. Long noodles are very inconvenient to eat.
In a deep bowl, combine funchose and sautéed vegetables.
Wash fresh cucumber, cut it into long slices, then into short strips. Throw in a container too.
Add fried chicken to the main composition.
Peel the ginger root, grind with a grater, add to the soy sauce and stir. Next, pour this mixture into the salad. Oil can be omitted.
Salt the salad if necessary, lightly sprinkle with sugar, stir well and refrigerate for 30 minutes. During this period, it will cool down, and all components will exchange their tastes and smells.
Before serving, garnish funchose salad with chicken and vegetables with herbs, sprinkle with sesame seeds.
Bon Appetit!
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