Salad Chinese Boat by Rachel Ray

Moderately simple and interesting salad in pseudo-Asian style! A couple of months ago I heard about the concept of simple dishes in 30 minutes from the American guru of "kitchen for dummies" Rachel Ray. I decided to try to do something. I tried to strictly adhere to the author's recipe, although I don't agree with everything there. The result was pretty cool. Actually, I would say that the most interesting thing in this recipe is the sauce and the caramel layer that it gives on the meat. In short, I took note of the sauce and the method of caramelization, and the salad set; there, in my opinion, everyone can collect the one they like. This recipe is a wonderful way to "attach to the case" chicken breast, which many people do not like because of dryness.

Magnago

The author of the recipe

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Composition / ingredients

Servings:

Chicken breasts (which implies a ready-made breast from grilled chicken (obviously, it is possible from boiled or cooked in any other way))

Beijing Chinese Cabbage

250

Paprika

0.3

Onion (red)

0.25

Sesame oil

Soy sauce

Pineapple juice

Brown Sugar

Garlic

For decoration when serving:

Beijing Chinese cabbage (2 large sheets from the outer layer)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 18 % 2 g

Carbohydrates 45 % 5 g

47 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
If suddenly someone does not have a ready-made breast from a grilled chicken, then you need to cook something differently - accordingly, the cooking time will increase.
Step 2:
Finely chop the garlic.
Step 3:
Mix pineapple juice, sesame oil, soy sauce and garlic in a frying pan, reheat as soon as it starts to boil...
Step 4:
Pour the sauce into a bowl and leave to cool. Very important! Remove all the garlic from the pan, otherwise it will taste unpleasant
Step 5:
In the same frying pan on which the sauce was prepared, fry the chicken breast in its remains (and adding as needed from the bowl). Make sure to drip only liquid, without garlic cubes, otherwise it will start to taste bitter as a result. When the chicken breast is caramelized, transfer it to cool.
Step 6:
Pick Chinese cabbage with your hands (it's winter time now, so after the article about the salad in the January issue, just in case, I use only the green part of the leaf plate, without white stalks).
Step 7:
Cut the pepper into thin strips
Step 8:
Cut onion into thin strips
Step 9:
Cut the chicken breast into pucks "for one bite", as it should be for Asian cuisine. Put 2 leaves of Chinese cabbage on a plate (it will be a "Chinese boat"), put the rest of the ingredients on top of them, pour over the remains of the sauce before serving, which by that time will surely cool down and will not spoil the tender leaves.

Oh, yes! Ray's recipe, actually, is designed for several people, and I was alone at home, so the amount of meat and greens had to be reduced. But the proportions of the sauce components are author's. In short, if someone is going to cook for several people: meat, lettuce and pepper should be proportionally increased, but the sauce and onion should be left as is, they are quite enough.