Corn chicken salad with Asian cabbage

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 4 Maishuhnfilets (ca. 125 g)
  • 4 TABLESPOONS roasted sesame oil
  • 1 TEASPOON Cajun mixture (e.g. from the Zanzibar)
  • 2 red onions
  • 2 TABLESPOONS Rice and apple vinegar
  • 5 TABLESPOONS Soy sauce
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 8 Mini-Pak-Choi
  • 2 TABLESPOONS Oil
  • 3-4 Stem(s) Coriander
  • 2-3 TABLESPOONS Sushi mix
  • 3 cup(s) rice vinegar
  • 2 cup(s) Sugar
  • 1 TABLESPOON Salt

Directions

  1. 1

    Wash the fillets and dab dry. Mix sesame oil and Cajun. Spread the fillets with it and marinate in the refrigerator for at least 4 hours.

  2. 2

    Preheat oven (electric cooker: 80 °C/circulating air: not suitable/gas: see manufacturer). Roast the fillets in the oven for approx. 1 hour.

  3. 3

    Meanwhile, for the salad dressing, peel onions, dice finely and blanch briefly. Then drain. Mix vinegar and soy sauce, stir in onions. Season to taste with salt and sugar.

  4. 4

    Clean, wash and cut Pak Choi into strips. Heat 2 tablespoons of oil. Fry the Pak Choi in this oil for 3-4 minutes. With sushi mix (for the sushi mix, heat rice vinegar, sugar and salt in a pot until the sugar has dissolved.

  5. 5

    Sushi mix keeps for 2-3 months in the refrigerator). Cut the fillets open, arrange on the Asian salad and drizzle everything with salad dressing. Pluck off the coriander leaves and sprinkle over it.