Chinese Style Cabbage and Chicken Salad

2 servings

35 minutes

This Chinese-style salad of cabbage and chicken is a true celebration of flavors and textures. It combines tender chicken fillet prepared using a special technique to retain juiciness with crispy red cabbage infused with aromatic sauces. The first sauce is tangy, with notes of soy sauce, honey, and ketchup, while the second is a creamy peanut sauce that adds a smooth texture. The original presentation in the form of 'bird's nests' makes the dish not only delicious but also aesthetically appealing. The dish reflects the character of Chinese cuisine, where balance of flavors plays a key role. It is perfect for both family dinners and festive tables, impressing guests with its exquisite appearance and harmonious combination of ingredients.

Energy value per serving

• Calories: 444.9
• Proteins: 29.7g
• Fats: 11.8g
• Carbohydrates: 58.6g

Ingredients

• Chicken fillet: 200 g
• Red cabbage: 200 g
• Ketchup: 100 g
• Sesame oil: 12 ml
• Soy sauce: 40 ml
• Honey: 30 g
• Red onion: 15 g
• Sesame seeds: 0.3 tsp
• Peanut butter: 70 g

Cooking steps

1. Pour cold water into a small pot, add chicken fillet, bring to a boil, cook for a minute, and remove from heat. Let it cool in the water for about fifteen minutes — this way the chicken will remain juicy.

   Required ingredients:

   • Chicken fillet: 200 g

2. Finely slice the red cabbage, sprinkle with a teaspoon of salt, and let it sit for fifteen minutes.

   Required ingredients:

   • Red cabbage: 200 g

3. To work with sauces, it's better to have a scale. For the first sauce, take ketchup, 30 ml of soy sauce, 10 ml of sesame oil, honey, and whisk.

   Required ingredients:

   • Ketchup: 100 g
   • Soy sauce: 40 ml
   • Sesame oil: 12 ml
   • Honey: 30 g

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 it reaches a mayonnaise-like consistency.

   Required ingredients:

   • Peanut butter: 70 g
   • Sesame oil: 12 ml
   • Soy sauce: 40 ml

5. Slice the cooked chicken into half-centimeter thick pieces. Lay out plastic wrap, place half of the chicken in a mound, tightly wrap it, and put it in the fridge for fifteen minutes. Do the same with the second half.

6. Rinse the softened cabbage. Add some chopped red onion and a tablespoon of red sauce, and mix.

   Required ingredients:

   • Red onion: 15 g
   • Ketchup: 100 g

7. Pile the cabbage on plates. Make indentations in the center so that the mound resembles a bird's nest.

8. Unwrap the chilled chicken and place dense chicken balls in the cavities of the cabbage nests.

9. Pour peanut sauce over the chicken, sprinkle with sesame seeds, and place a sprig of parsley on top. For decoration, drizzle the remaining red sauce around.

   Required ingredients:

   • Sesame seeds: 0.3 teaspoon