Cabbage with Chicken Breast

Ingredients

• 2 chicken breast fillets (each 120 g)
• 1 tbsp Cornstarch
• Salt
• Pepper (freshly ground)
• 1 piece fresh ginger (5 cm)
• 1 Garlic clove
• 2 broccoli heads
• 0.5 Red Cabbage
• 3 spring onions
• 3 tbsp ghee (clarified butter, or substitute with clarified butter)
• 8 baby corn kernels (from jar)

Instructions

1. 1.

   Wash chicken breast fillets, pat dry and cut into 2 cm thick slices crosswise. Flatten slightly by hand, season with salt and pepper, then dust with cornstarch. Rub the starch onto the meat slices and press to adhere. Heat 1 tbsp ghee and brown the chicken slices on both sides until golden brown; set aside warm.

2. 2.

   Clean red cabbage and slice into thin strips with a sharp knife. Wash, trim broccoli and cut into florets; separate tender stalk pieces into small chunks. Trim spring onions and cut into rings. Drain baby corn kernels. Peel garlic and ginger. Blanch broccoli florets and stalk pieces in salted water for 2 minutes, then drain. Blanch cabbage strips in salted water for 3 minutes, then drain. Grate ginger and garlic finely; collect the juice. Heat 2 tbsp ghee and briefly sauté spring onions. Add vegetables and baby corn, stir-fry over medium heat for 3–4 minutes, stirring frequently. Season with grated ginger, garlic (add juice), salt and pepper.

3. 3.

   Arrange the vegetables with the chicken slices in bowls and serve immediately.