Chicken and Cucumber Salad with Chilli Oil

Name: How to cook Chicken and Cucumber Salad with Chilli Oil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2 raciones
Cuisine: Us

Introduce

Chef :

Olive Oils from Spain

Chicken and Cucumber Salad with Chilli Oil

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.

Ingredient

Food ration :

Serves 2 raciones

Cooking time :

15 minutes

tbsp. of Extra Virgin Olive Oil from Spain

fresh chili pepper

skinned chicken thighs

tbsp. of water

tbsp. of sake

tsp. of salt

oz. of cucumber (1 – 2 cucumbers)

tbsp. of Japonese soy sauce

tbsp. of sugar

tbsp. of mirin

tbsp. of chili-infused Extra Virgin Olive Oil

tsp. of sake

Cooking instructions

* Step 1

For the chilli oil: Heat the Extra Virgin Olive Oil from Spain over a medium heat.

* Step 2

Add the finely sliced chili peppers and cook until lightly browned.

* Step 3

Strain the oil and set it aside.

* Step 4

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.

* Step 5

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.

* Step 6

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.

* Step 7

Cut the chicken into bite-sized pieces.

* Step 8

Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown.

* Step 9

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).