Salad with Persimmon and Chicken Recipe
You can cook a variety of dishes from persimmons: jelly, sorbet, jam, and bake it with meat … And you can also cook a very tasty salad with persimmons. But since persimmon is a winter fruit, the salad will also be winter-warming.
Servings
2
Cook Time
25minutes
Servings
2
Cook Time
25minutes
Ingredients
Instructions
  1. Boil the quail eggs – they will need only 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. Place the cabbage on a wide plate.
  3. Wash the persimmon and remove the stems, then cut it into 12 slices. Heat a frying pan, add butter, put slices of persimmon on it and sprinkle sugar on top. Fry the slices on both sides over high heat so that caramel forms on the surface. You need to turn the slices very carefully so that they remain whole. Place the caramelized slices of persimmon on top of the cabbage.
  4. Cut the chicken fillet into thin strips. Pour a little vegetable oil into the frying pan where the persimmon was fried, and send the chicken there. Season the meat with salt and pepper 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 bowl.
  5. In a frying pan with all the juices remaining after cooking persimmons and meat, send mustard and pour vinegar. Heat it up and mix it with mayonnaise. The gas station is ready.
  6. Pour the salad with the resulting dressing and serve immediately.
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