Szechuan cabbage salad with crisp chicken

Szechuan cabbage salad with crisp chicken


All you need is half an hour to prepare this fast and fresh chicken cabbage salad.

The ingredient of Szechuan cabbage salad with crisp chicken

  1. 425g savoy cabbage
  2. 3cm piece ginger
  3. 1 large clove garlic
  4. 2 star anise
  5. 2 red birds-eye chillies
  6. 3 chicken breasts
  7. 3 egg whites
  8. 2 teaspoons sesame oil
  9. 1 tablespoon soy sauce, plus 1 teaspoon extra
  10. 150g (1 cup) cornflour
  11. 2 tablespoons peanut oil or vegetable oil, plus extra, to shallow-fry
  12. 1 tablespoon caster sugar
  13. 2 tablespoons sesame seeds
  14. 60ml (1/4 cup) Chinese black vinegar (see Top tips) or rice wine vinegar
  15. Chilli sauce, to serve

The instruction how to make Szechuan cabbage salad with crisp chicken

  1. Remove core from cabbage and discard. Thinly shred, then place in a bowl of iced salted water. Peel ginger, cut into julienne, then place in a bowl. Peel, then thinly slice garlic. Break star anise in half and halve chillies. Add to ginger.
  2. Cut tenderloins (long strips attached to underside) from chicken. Cut breasts in half widthwise, then cut thicker ends in half horizontally. Place all chicken between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 3mm thick.
  3. Line a tray with baking paper. Whisk egg whites, sesame oil and 1 tablespoon soy sauce in a bowl. Place cornflour in a second bowl. Season with freshly ground black pepper and 1 teaspoon salt. Dust chicken with cornflour, shake off excess, dip in egg white mixture, then dust again with cornflour. Place on tray.
  4. Drain cabbage, then return to bowl. Heat oil in a large frying pan over low heat. Add ginger mixture and stir for 1 minute or until light golden. Add sugar and sesame seeds, and stir for 1 minute until golden. Add vinegar and extra 1 teaspoon soy sauce, bring to a simmer, then pour over cabbage. Toss to combine.
  5. Wipe pan clean, fill with 2cm oil, then heat over medium heat. Fry chicken, in 2 batches, for 1 1/2 minutes each side or until golden and cooked through. Drain on paper towel.
  6. Divide salad among bowls, top with chicken and serve with chilli sauce.

Nutritions of Szechuan cabbage salad with crisp chicken

fatContent: 466.289 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 42 grams protein
sodiumContent: 88 milligrams cholesterol

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