Corn chicken salad with Asian cabbage
very easy
90 mins
90 mins
Ingredients
- 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
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
Preheat oven (electric cooker: 80 °C/circulating air: not suitable/gas: see manufacturer). Roast the fillets in the oven for approx. 1 hour.
- 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
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
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.
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