Warm Peking Salad

15 minutes.


  • Chinese cabbage 1/8 well
  • chicken fillet 1 pc.
  • seasoning for chicken, dried basil, zira
  • bell pepper 1 pc.
  • 1/2 chilli
  • vegetable oil
  • balsamic vinegar 5 tbsp
  • soy sauce 5 tbsp
  • sugar 2 tbsp
  • tomato paste 1 tsp
  • garlic 2 cloves
  • sesame seeds white and black 1 tsp

Step by step recipe

1. Chicken fillet, beat with a hammer, salt, add seasonings, drizzle with olive oil and grill

2. For dressing, chop bell pepper coarsely and finely chili

3. For sweet and sour sauce, mix in a bowl soy sauce, balsamic vinegar, sugar, 2 tbsp. sunflower oil

and squeeze the garlic through the garlic press and mix well

4. In hot vegetable oil, fry the peppers until half cooked (about 5 minutes)

5. Add sauce to the pan and simmer constantly stirring for 3 minutes

6. Add tomato paste to the sauce and mix

7. Dilute 1 teaspoon in half a glass of water. potato starch and 1 tbsp. add to a spoon in a pan with dressing and mix,

add starch solution until the sauce begins to thicken (I got 4 tbsp) and remove from heat

8. Peking cabbage chopped coarsely and put on a flat dish

9. On top of cabbage put ready chicken fillet cut into thin slices

10. Pour over pepper sauce and sprinkle with sesame seeds

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