Recipe of Quick Chicken and Cucumber Salad with Chilli Oil
Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Quick Chicken and Cucumber Salad with Chilli Oil. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and Cucumber Salad with Chilli Oil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Cucumber Salad with Chilli Oil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Cucumber Salad with Chilli Oil is Serves 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken and Cucumber Salad with Chilli Oil estimated approx 15 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can cook Chicken and Cucumber Salad with Chilli Oil using 16 ingredients and 13 steps. Here is how you can achieve it.
This chicken and cucumber salad is easy to make and enjoy! With the chilli oil, you get a little bit of spice from the chilli, curbed by the extra virgin olive oil from Spain that makes it. Enjoy a simple meal with a kick thanks to this recipe.
Ingredients and spices that need to be Prepare to make Chicken and Cucumber Salad with Chilli Oil:
- For the chili-infused oil:
- 3 tbsp. of Extra Virgin Olive Oil from Spain
- 1 fresh chili pepper
- Seasoning for cooking the chicken:
- 2 skinned chicken thighs
- 3 tbsp. of Extra Virgin Olive Oil from Spain
- 2 tbsp. of water
- 1 tbsp. of sake
- 1 tsp. of salt
- For the marinade:
- 7 oz. of cucumber (1 – 2 cucumbers)
- 3 tbsp. of Japonese soy sauce
- 2 tbsp. of sugar
- 1 tbsp. of mirin
- 1 tbsp. of chili-infused Extra Virgin Olive Oil
- 1 tsp. of sake
Instructions to make Chicken and Cucumber Salad with Chilli Oil
- For the chilli oil: Heat the Extra Virgin Olive Oil from Spain over a medium heat.
- Add the finely sliced chili peppers and cook until lightly browned.
- Strain the oil and set it aside.
- Try it, and if it is too hot for your taste add Extra Virgin Olive Oil from Spain to tone it down and give it the taste of the raw oil.
- For the chicken and cucumber salad: Half peel the cucumber. With a peeler remove the skin in a strip lengthwise, leaving the same amount unpeeled before the next strip, so that it is striped: 1 inch peeled, another inch unpeeled, and so on.
- Cut off the ends of the cucumber and cut it lengthwise into 4 parts then cut those into pieces about two inches long. Set aside.
- Cut the chicken into bite-sized pieces.
- Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown.
- Add the rest of the seasoning ingredients (sake, salt, water and Extra Virgin Olive Oil from Spain). Cover the pan and simmer until the chicken is cooked (about 3-4 minutes).
- Mix the ingredients for the marinade in a large bowl.
- Remove the chicken and add it to the bowl with the marinade along with the cucumber.
- Let it marinate for at least an hour.
- Serve cold or at room temperature.
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