Good afternoon here we will give you a recipe chicken and cucumber salad with chilli oil which is interesting The way making it is very very easy. You just need to be careful to get results from chicken and cucumber salad with chilli oil which has aroma and taste that able evoke our tastes.

So that the result of chicken and cucumber salad with chilli oil, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare chicken and cucumber salad with chilli oil delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for make

1. Prepare For the chili-infused oil:
2. Prepare 3 tbsp. of Extra Virgin Olive Oil from Spain
3. Prepare 1 fresh chili pepper
4. Prepare Seasoning for cooking the chicken:
5. Take 2 skinned chicken thighs
6. Prepare 3 tbsp. of Extra Virgin Olive Oil from Spain
7. Use 2 tbsp. of water
8. Take 1 tbsp. of sake
9. Prepare 1 tsp. of salt
10. Use For the marinade:
11. Prepare 7 oz. of cucumber (1 – 2 cucumbers)
12. Prepare 3 tbsp. of Japonese soy sauce
13. Prepare 2 tbsp. of sugar
14. Take 1 tbsp. of mirin
15. Use 1 tbsp. of chili-infused Extra Virgin Olive Oil
16. Use 1 tsp. of sake

Chop into bite size piece and transfer to a bowl. Meanwhile make the chili oil by whisking the remaining ingredients in a bowl. Drain the cucumber pieces and pat dry. Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl.

Instructions to cook Chicken and Cucumber Salad with Chilli Oil:

1. For the chilli oil: Heat the Extra Virgin Olive Oil from Spain over a medium heat.
2. Add the finely sliced chili peppers and cook until lightly browned.
3. Strain the oil and set it aside.
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.
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.
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.
7. Cut the chicken into bite-sized pieces.
8. Add the Extra Virgin Olive Oil from Spain to the pan and when hot add the chicken and sauté until golden brown.
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).
10. Mix the ingredients for the marinade in a large bowl.
11. Remove the chicken and add it to the bowl with the marinade along with the cucumber.
12. Let it marinate for at least an hour.
13. Serve cold or at room temperature.
14. Done and ready to serve!

Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir. Put the cucumber pieces in a sieve or colander over a bowl. Make the dressing by stirring all the dressing ingredients together. Taste and add more of any ingredient if necessary: it should taste salty, sweet and sour.

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