In China, the K in KF-Chicken product stands for Kendeji. The meal combos don't come with a default side of fries (though you can swap them in) but with a little cup of corn salad - corn with carrots and cucumbers in a creamy dressing.
To make the stuff at home I diced half a medium carrot, and two tiny cucumbers (it was only about 3/4 cup of chopped cucumber total). I steamed the carrot pieces for a few mintues, then added two cups of corn kernels and cooked them together until the kernels were just still holding crispness, then chilled them. Meanwhile, I salted and drained the cucumber.
I wanted a really sweet and tangy dressing but had to improvise by mixing 1.5 tbs mayo with 1 tbs cream and 1 tsp of sugar and 1/2 tbs lemon juice and a few shakes of salt. That said, giving exact amounts for this kind of salad is tough; the sweetness of the corn and whether or not the cucumbers were salted will affect the final taste. I would also use plain white vinegar here in place of lemon juice if I had it (white vinegar in China has little acidity). Anyway, make sure the taste balances and chill until cold, then taste again before serving. Serves 2-4.
tags: vegetarian
source: http://frugalcuisine.blogspot.com/2008/04/kendeji-style-corn-salad.html