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Print Recipe
Salad with Persimmon and Chicken Recipe
Persimmon can be used to make a variety of dishes: jelly, sorbet, jam, and bake it with meat… And you can make a very delicious salad with persimmons. But since persimmon is a winter fruit, the salad will also be winter-warming and warm.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Boil the quail eggs – they only need 4-5 minutes from the moment of boiling. Then fill them with cold water to cool them down.
    Boil the quail eggs – they only need 4-5 minutes from the moment of boiling. Then fill them with cold water to cool them down.
  2. First of all, cut the Peking cabbage into large pieces. Cabbage will play the role of a pillow for the rest of the ingredients. Arrange the cabbage on a wide plate.
    First of all, cut the Peking cabbage into large pieces. Cabbage will play the role of a pillow for the rest of the ingredients.
Arrange the cabbage on a wide plate.
  3. Wash the persimmon and remove the stalk, then cut it into 12 slices. Heat a frying pan, add the butter, put the persimmon slices in it and sprinkle sugar on top. Fry the slices on both sides over high heat to form a caramel on the surface. You need to turn the slices very carefully so that they remain intact. Spread the caramelized persimmon slices over the cabbage.
    Wash the persimmon and remove the stalk, then cut it into 12 slices. Heat a frying pan, add the butter, put the persimmon slices in it and sprinkle sugar on top. Fry the slices on both sides over high heat to form a caramel on the surface. You need to turn the slices very carefully so that they remain intact. Spread the caramelized persimmon slices over the cabbage.
  4. Cut the chicken fillet into thin strips. Pour a little vegetable oil into the pan where the persimmon was fried and send the chicken there. Add salt and pepper to the meat and, stirring constantly, fry until Golden brown. When the chicken is ready, put it on the salad. Cut the eggs into quarters and add them to the salad plate.
    Cut the chicken fillet into thin strips. Pour a little vegetable oil into the pan where the persimmon was fried and send the chicken there.
Add salt and pepper to the meat and, stirring constantly, fry until Golden brown. When the chicken is ready, put it on the salad. Cut the eggs into quarters and add them to the salad plate.
  5. In the pan with all the remaining juices after cooking persimmons and meat, send the mustard and pour in the vinegar. Warm it up and combine it with mayonnaise. The gas station is ready.
    In the pan with all the remaining juices after cooking persimmons and meat, send the mustard and pour in the vinegar. Warm it up and combine it with mayonnaise. The gas station is ready.
  6. Pour the resulting dressing over the salad and serve immediately.
    Pour the resulting dressing over the salad and serve immediately.

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