Korean Food Dakgogi Naengchae 냉채 Chicken Salad with Mustard Sauce

Chicken Salad with Mustard Sauce (Dakgogi Naengchae 냉채 ) 

Korean Food Dakgogi Naengchae 냉채 Chicken Salad with Mustard Sauce

How to Fixings Korean Food Dakgogi Naengchae 냉채

• 1/2 lbs chicken bosom, 
• 1 Tsp onion juice, 
• 1 Tbsp white wine, 
• 1 tsp sesame oil, 
• a squeeze of salt also, white pepper, 
• 1/2 Korean pear, 
• 1/2 cucumber, 
• 5 daechu (dates or jujubes), 
• *1 root ginseng, 
• *1/2 bamboo shoot 
• 3 chestnuts, 
• a squeeze of salt 

Mustard Vinegar Sauce:

• 5 Tbsp mustard powder, 
• 2 1/2 Tsp warm water, 
• 1 Tbsp pine juice, 
• 3 Tsp sugar, 
• 3 Tsp vinegar, 
• 1/4 tsp soy sauce, 
• 3 Tbsp Korean pear juice, 
• *1/3 tsp citron nectar concentrate, 
• a squeeze of salt 

* checked fixings are discretionary. 

Formula to Make Dakgogi Naengchae 냉채

1. Prepare 1/2 lbs of chicken bosom and include onion juice, white wine, sesame oil, salt and pepper. 
2. Steam chicken bosom for 20 minutes and let it cool. 
3. Cut chicken into 2 inch pieces. Cut pear into equal parts and evacuate seeds. Cut it into 1-inch length and 0.4-inch width pieces. Cut cucumber and sprinkle with salt. Crush water out. Peel the daechu tissue off the seed. what's more, cut it into four pieces. Peel the chestnuts and cut them into dainty pieces. 
4. Grind pine nuts and blend them with mustard sauce, salt, garlic, sugar and vinegar. 
5. Cool in the fridge and blend with mustard sauce just before serving.