Chinese Boat Salad by Rachael Ray

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   If suddenly someone does not have a ready-made grilled chicken breast, then you need to cook it somehow differently - accordingly, the cooking time will increase.

2. STEP 2

   

   Finely chop the garlic.

3. STEP 3

   

   Mix pineapple juice, sesame oil, soy sauce and garlic in a frying pan, heat as soon as it starts to boil...

4. 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 bad.

5. STEP 5

   

   In the same frying pan in which the sauce was prepared, fry the chicken breast in the remaining sauce (and adding more from the pan as needed). Make sure to drip only liquid, without garlic cubes, otherwise it will start to taste bitter. Once the chicken breast is caramelized, set it aside to cool.

6. STEP 6

   

   Tear Chinese cabbage with your hands (it’s winter now, so after the article about salad in the January issue, just in case, I use only the green part of the leaf blade, without the white petioles).

7. STEP 7

   

   Cut the pepper into thin strips

8. STEP 8

   

   Cut the onion into thin strips

9. STEP 9

   

   Cut the chicken breast into “one-bite” pieces, as required for Asian cuisine. Place 2 leaves of Chinese cabbage on a plate (this will be a “Chinese boat”), place the rest of the ingredients on top of them, and before serving, pour over the rest of the sauce, which by then will probably have It will cool down and will not spoil the delicate leaves.

Comments on the recipe

Irisha

26.09.2023

5

Natasha, I really liked the sauce for the chicken, I’ll have to try it sometime, and you can really use any ingredients for the salad to suit your taste, especially since a lot of things go together with chicken

Magnago

26.09.2023

4.5

The sauce is superb, just for caramelization. As for caramelizing, I think it makes no difference. I still have a suspicion that it turned out too dark, because the sesame oil was dark. With light it can be lighter. (And when I saw it under the chicken while frying, I was already scared: everything, I think, was burnt!) But no, it has a very pleasant taste, just what I needed. Thin strips of beef will probably go well with it.

Magnago

26.09.2023

5

What would I change technologically in the recipe - or before heat treatment of the sauce, I would not chop the garlic finely, but into slices

Shura

26.09.2023

4.6

I think, Mag, you need to first fry the garlic in a frying pan, remove it, and then add pineapple, soy sauce, sesame oil, since the garlic must first be fried, it does it very quickly within 2 minutes, but what if you fry everything together with juices and sauces, then it will simply boil and will not give such an effect, what do you think? The salad itself is perfect for my diet, I’ll just reduce the sugar, it’s just a holiday for me, thank you)))

Anahit

26.09.2023

4.5

Magnago, your salad can be considered dietary, caramelized breast served with Chinese cabbage, pepper, and onion is what you need to get the benefits and taste satisfaction. In the summer I often follow this principle: I serve a piece of meat with a lot of vegetables. I'll use the sauce.

Magnago

26.09.2023

5

In general, for a recipe to become dietary, you need to remove the sugar (or greatly reduce its amount). By the way, there was too much sweetness in the gravy for me. But I'm afraid that caramelization may not work without sugar. Shur, if you try it, be sure to tell us how it turns out!

Anna

26.09.2023

4.7

Interesting salad and served in a cabbage leaf boat - original!!! I have no doubt that it tastes amazing, since chicken and vegetables harmonize perfectly!!! Thank you Natasha for another delicious treat!!!