Cabbage Salad with Coriander Chicken Breast

Ingredients

• 1 Chinese cabbage (about 1 kg)
• 1 red bell pepper
• 1 Carrot
• 1 tsp freshly grated ginger
• 4 tbsp Rice vinegar
• 1 tsp brown sugar
• 5 tbsp sesame oil
• light soy sauce
• Salt
• 2 chicken breast fillets (about 160 g each)
• 1 tsp coriander seeds
• 0.5 tsp Sichuan peppercorns
• 0.5 tsp black peppercorns

Instructions

1. 1.

   Wash the cabbage, quarter it, remove the core and shred into fine strips. Wash the bell pepper, halve it, deseed and slice into strips. Peel the carrot and cut into sticks or shave. Mix ginger with vinegar, sugar, 3 tbsp sesame oil and season with soy sauce and salt. Combine cabbage, pepper, and carrots, let rest for about 15 minutes.

2. 2.

   Wash and pat dry the chicken. Crush coriander seeds, Sichuan peppercorns, and black peppercorns in a mortar, then rub onto the chicken, season with salt and cook in the remaining hot oil, 1–2 minutes per side. Remove from heat and let it continue cooking for 3–4 minutes. Slice and arrange on top of the salad before serving.