Oven Chicken with Savoy Cabbage Mushroom Bouillon

Ingredients

• 1 double chicken breast fillet (bone-in; ca. 500 g)
• Salt
• 1 savoy cabbage (ca. 1 kg)
• 500 g shiitake mushrooms
• 1–2 red onions
• 1–2 garlic cloves
• 1 tbsp Sesame oil
• 1 chopped red chili pepper
• 0.5 l vegetable broth
• 100 ml lightly salted soy sauce
• 1 bunch coriander leaves
• 2 tbsp toasted sesame seeds
• 1 organic lime (zest and juice)
• black pepper (ground)
• 1–2 tsp liquid honey

Instructions

1. 1.

   Preheat the oven to 160 °C. Line a baking tray with parchment paper. Wash, pat dry, and season the chicken with salt all over. Place on the tray and bake in the middle rack for 30–40 minutes until golden brown.

2. 2.

   Meanwhile, remove outer leaves from the cabbage, halve it, trim the core, and slice the halves into strips. Clean the mushrooms, wipe dry if needed, discard stems, and cut into pieces. Peel and finely dice onions and garlic.

3. 3.

   Sauté onions and garlic in a large pot with oil over medium heat. Add the savoy cabbage and sauté briefly. Add mushrooms and chili pepper, pour in broth and soy sauce. Bring to a boil and simmer for 3–5 minutes on medium heat.

4. 4.

   Wash coriander leaves, pat dry, finely chop including stems. Mix with sesame seeds and lime zest on a flat plate. Remove chicken from oven, let cool slightly. Separate meat from bone, season lightly with pepper, coat in the coriander‑sesame mix, then cut into strips.

5. 5.

   For serving, taste the bouillon with lime juice, honey, pepper, and extra soy sauce if desired. Ladle onto deep plates, top with chicken strips, sprinkle remaining coriander‑sesame mix, and drizzle with toasted sesame oil as preferred.