Chicken belly button salad with Korean carrots

Method

1. 01

   I suggest you make a salad of chicken navels and Korean carrots. It can be served simply, or you can wrap in a thin lavash.

2. 02

   You can use the carrots you buy or cook them yourself. Peel the carrots. Grate on a grater for Korean carrots.

3. 03

   Add vinegar, salt, sugar, seasoning for Korean carrots, passed through the garlic press. Stir it all up. Pour hot vegetable oil. Leave the carrots in the refrigerator for a day.

4. 04

   Chicken navels are well washed and boiled until ready (about 3 hours).

5. 05

   Onions are finely sliced and marinated in vinegar. Marinade 2 tbsp vinegar + 2 tbsp. spoonfuls of water + pinch of sugar and a pinch of salt.

6. 06

   Chilled chicken belly buttons cut in small pieces.

7. 07

   Mix the navels with carrots and pickled onions. Salt it if necessary.

8. 08

   Make the salad mayonnaise. Stir it up. Leave it in the refrigerator for 30 minutes to soak it. The salad is ready. You can serve it.

9. 09

   Or you can make a roll of Armenian lavash with this salad. Lavash spread on the table. A little grease with mayonnaise.

10. 10

    Thin layer put the salad on the lavash. Roll the lavash with a roll.

11. 11

    Before serving, keep the lavash roll for 1-2 hours in the refrigerator. Decorate it with mayonnaise and greens.