Chicken and Corn Salad with Egg Pancakes

Steps

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  1. Wash chicken fillet and cut its skin out. Put it in the pan, pour it over with some cold water and cook until done in one piece for 30 minutes after boiling.
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  2. While meat is cooking, make egg pancakes. Beat 3 eggs into a bowl, add some salt and black pepper to taste. Whisk eggs until whites combine with yolks and add sieved potato starch.
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  3. Mix the batter for pancakes until smooth to make it without lumps. Oil a crepe frying pan a bit. Pour one third of egg mixture there moving the pan round to even it over the surface. Fry egg pancake until golden brown both sides.
  
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  4. Then cool pancakes down and cut them into strips of medium length.
  
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  5. Peel an onion and cut it quarter rings. In a bowl combine some water and vinegar in equal proportions. Add some salt and caster sugar. Mix this marinade and pour it over onion quarter rings. Leave it for 15 minutes.
  
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  6. Take boiled chicken fillet out of the broth and cool it down. Cut meat into strips or take it to fibers.
  
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  7. Grate any hard cheese.
  
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  8. Now, let’s combine all components of our holiday salad in a bowl: cut egg pancakes and boiled chicken fillet, grated cheese, strained from brine tinned corn and marinated onion.
  
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  9. Salt your salad to taste, add black pepper and add some mayonnaise. Mix until smooth.
  
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  10. Place done salad into a fridge for 1 hour to infuse. Serve it a la carte putting it into cooking ring and decorating with some sprigs of fresh rosemary or other greens.
  
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  11. Bon Appetit!