Chinese-Style Cabbage and Chicken Salad
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Chinese-Style Cabbage and Chicken Salad
Ingredients
- Chicken fillet - 7.1 oz
- Red Currant - 7.1 oz
- Ketchup - 3.5 oz
- Sesame Oil - 0 fl oz
- Soy Sauce - 1 fl oz
- Honey - 1.1 oz
- Spanish onions - 0.5 oz
- Toasted Sesame - ¼ spoons
- Peanut Butter - 2.5 oz
Step by Step guide
Step 1
In a small pot, pour in cold water and add the chicken fillet. Bring to a boil, cook for one minute, and then remove from heat. Let it cool in the water for about fifteen minutes — this will keep the chicken juicy.
Step 2
Thinly slice the red cabbage, sprinkle with a teaspoon of salt, and let it sit for fifteen minutes.
Step 3
Prepare the sauces – it’s best to have a scale handy. For the first sauce, take ketchup, 30 ml of soy sauce, 10 ml of sesame oil, honey, and whisk them together.
Step 4
For the second sauce, whisk together peanut butter, 2 ml of sesame oil, 10 ml of soy sauce, and two tablespoons of water until you achieve a mayonnaise-like consistency.
Step 5
Slice the cooked chicken into half-centimeter thick pieces. Lay out some plastic wrap, pile half of the chicken onto it, tightly seal it into a bag, and place it in the refrigerator for fifteen minutes. Repeat the same process with the second half.
Step 6
Rinse the softened cabbage. Add some chopped red onion and a tablespoon of red sauce, then mix well.
Step 7
Arrange the cabbage in a mound on the plates. Create a shallow indentation in the center so that the mound resembles a bird's nest.
Step 8
Unwrap the chilled chicken and place firm chicken meatballs into the hollows of the cabbage nests.
Step 9
Spread the peanut sauce over the chicken, sprinkle with sesame seeds, and garnish with a sprig of parsley. For presentation, drizzle the remaining red sauce around the dish.
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