Confucius Salad: A Fusion of Flavors
This salad primarily consists of Chinese cabbage and fried Chinese dumpling skins, which gives it its name. Pe-tsai or Chinese cabbage, related to Shanghai cabbage or pak choi, is also called Chinese cabbage, but its large green leaves have thicker ribs. Its appearance differs from European cabbages and resembles romaine lettuce.
Ingredients
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Chinese Cabbage
1/2 unit
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Large Red Onion (or 1/8 of Red Cabbage)
1 unit
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Chicken Thigh (or leftovers from roasted chicken)
3 units
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Chinese Dumpling Skins
20 sheets
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Lime
1 unit
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Honey
1 tbsp
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Sweet Soy Sauce
1 tbsp
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Olive or Sesame Oil
4 tbsp
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Neutral Oil
8 tbsp
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Coriander
5 sprigs
Preparation
- 1Preparation of the Chicken
If you haven’t gathered any roasted chicken leftovers, start by cooking the chicken thighs. Brown them on both sides in a large skillet with a tablespoon of oil for 5 minutes per side, then cover and let cook through for 20 minutes. Allow them to cool and shred the chicken into small pieces. Reserve the cooking juices.
- 2Preparation of the Cabbage
Slice the cabbage thinly (simply with a knife) and wash it like a salad before drying and patting it down with a large cloth. Peel and chop the red onion (or slice the piece of red cabbage thinly).
- 3Preparation of the Sauce
For the sauce: Squeeze the lime, mix in the honey, then add the sweet soy sauce, olive oil, and the chicken cooking juices. Combine the sauce with the Chinese cabbage and red onion (or red cabbage) in a large shallow dish.
- 4Preparation of the Dumpling Skins
Heat the neutral oil in a large skillet and fry the Chinese dumpling skins on both sides, four at a time. Set them aside on a paper towel as you go.
- Finishing and Plating
Quickly reheat the chicken pieces in the same skillet, lightly degreased. Place them on the cabbage, along with the fried dumpling skins broken into three or four pieces. Sprinkle some coriander over the salad and serve.
