While we're sorting out the rest of the ingredients, put the breast to cook. To make it more fragrant, I add half an onion to it, with which they are cooked until the breast is ready.
Since there was no Peking cabbage in the store this time, I used young white cabbage, by the way, it also turned out very tasty. So, chop the cabbage finely, if you take the Peking cabbage, you can chop it larger. Brush with a thin mesh of mayonnaise.