INGREDIENTS
chicken fillet 250 g
chicken eggs 3 PCs.
Korean carrot 130g
cheese 100 g
mayonnaise to taste
herbs for decoration
salt to taste
THE COOKING PROCESS
Chicken fillet boil, cool right in the broth (when fillet is juicy), cut into strips. Put in salad bowl first layer to make a mesh of mayonnaise.
The second layer — carrots in Korean on top of the mesh of mayonnaise.
Grate cheese on a small grater and put the third layer.
Cheese spread grated egg white, coat with mayonnaise.
The last layer is egg yolks, grated on a fine grater.
Decoration can serve as greens and carrots in Korean. I made the flowers out of mayonnaise (with the help of confectionery nozzles). Before applying you need to give the salad stand a few hours at room temperature. Delicious salad ready!
Bon appetit!
Source: https://vk.com/kulinarka1