(*) Asian kitchen herbs such as European coriander, Thai basil, coriander greens or possibly European kitchen herbs such as tarragon, parsley, chives, dill, basil etc.
Clean the Chinese cabbage, cut into tender strips. Likewise, split the iceberg lettuce into leaves and finely chop. Separate the pompelmo from the peel, remove the flesh from its chambers and split into pieces. Thread the poke cellar, if needed, cut into fine slices. Pluck the culinary herbs from the stems, do not chop, just cut the lance-shaped European coriander diagonally into tender strips. Mix all the ingredients thoroughly.
To prepare the marinade, stir the ingredients together until smooth and season with a biting sweet and sour taste. Let the lettuce marinade briefly until the chicken breasts are ready: First, cut them into centimeter-small cubes, powder them with the cornstarch and massage them tightly. Quickly stir-fry in hot oil, adding ginger, garlic and crushed chilies, season with salt, sugar and pepper. Pour in soy sauce and sherry, stir-fry everything together for a minute.
Serve the leafy salad on appetizer plates, top with the fried chicken breast cubes. Immediately place on the table.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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