Description
For those who love dishes with "light" offered to prepare this salad. The fresh Chinese cabbage, light crunch, juicy carrots, tender chicken, the unique healing properties of ginger, subtle pungency chili, Maggi seasoning with garlic and herbs, well, if it isn't natural defense of the body against all catarrhal afflictions in the autumn and the cold period.
Ingredients
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Seasoning
1 piece
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Chicken breast
1 piece
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Cabbage
200 g
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Carrots
1 piece
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Chili
1 piece
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Ginger
-
Green onions
2 piece
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Sauce
3 Tbsp
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Sesame oil
1 tsp
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Vinegar
1 Tbsp
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Sugar
1 Tbsp
Cooking
Chicken fillet recapture, put it on a half sheet for cooking from Maggi, to cover the second half, to squeeze the hand and fry in a pan without oil on both sides in low heat.
Sauté until tender, this could take 5-7 minutes. Ready fillet to cool.
While preparing chicken breast, slice thinly cabbage.
Grate julienne carrots.
Chop the chili pepper. My Chile was sebogodi, I chopped thin rings with seeds.
Fresh ginger to grate on a coarse grater.
The cooled chicken fillet cut into slices.
Prepare the salad dressing. In a Cup mix 1 tbsp sugar, 3 tbsp soy sauce, 1 tbsp wine vinegar, 1 tsp sesame oil.
In a Cup combine all ingredients, add dressing.
The finished salad to the table.
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