White Kimchi Chicken Salad

Ingredients

Chicken(80g), Bay Leaf(1장), Whole Peppercorns(2g), Refined Rice Wine (Sake)(10g) White Kimchi(100g), Tomato(30g), Bell Pepper(20g), Carrot(20g) Broccoli(20g), Lettuce(50g) - 소스 : Balsamic Vinegar(20g), Sugar(20g), Olive Oil(20g) Salt(0.1g)

Instructions

1. 1

   Add enough water to just cover the chicken, add bay leaf, whole peppercorn, and rice wine, and boil for about 20 minutes; cool and shred.

   
2. 2

   Blanch the broccoli in salted boiling water and cut small; soak the lettuce in water and tear by hand into bite-size pieces.

   
3. 3

   Deseed the bell pepper and dice small, and slice the carrot flat into 5cm lengths.

   
4. 4

   Blanch the broccoli in salted boiling water and cut small; soak the lettuce in water and tear by hand into bite-size pieces.

   
5. 5

   Mix sugar and olive oil evenly into balsamic vinegar to make the sauce.

   
6. 6

   Add the shredded chicken meat and white kimchi, add the prepared vegetables, and top with sauce right before eating to finish.