Chicken Salad with Mustard Sauce Dakgogi Naengchae Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

1/2 lbs chicken breast

1 Tsp onion juice

1 Tsp white wine

1 tsp sesame oil

a pinch of salt and white pepper

1/2 Korean pear

1/2 cucumber

5 daechu (dates or jujubes)

1 root ginseng

1/2 bamboo shoot 3 chestnuts

a pinch of salt

Mustard Vinegar Sauce:

5 Tsp mustard powder

2 1/2 Tsp warm water

1 Tsp pine juice

3 Tsp sugar

3 Tsp vinegar

1/4 tsp soy sauce

3 Tsp Korean pear juice

1/3 tsp citron honey concentrate

a pinch of salt

Method:

Prepare 1/2 lbs of chicken breast and add onion juice, white wine, sesame oil, salt and pepper.

Steam chicken breast for 20 minutes and let it cool. Cut chicken into 2 inch pieces. Cut pear in half and remove seeds.

Cut it into 1-inch length and 0.4-inch width pieces.

Slice cucumber and sprinkle with salt. Squeeze water out.

Peel the daechu flesh off the seed and cut it into four pieces. Peel the chestnuts and slice them into thin pieces.

Grind pine nuts and mix them wi th mustard sauce, sal t, garl ic, sugar and vinegar.

Cool in the refrigerator and mix with mustard sauce right before serving.