(*) Asian kitchen herbs such as coriander greens, Thai basil, European coriander or European kitchen herbs such as chives, parsley, tarragon, dill, basil etc..
Clean the Chinese cabbage, cut into narrow strips. Likewise, divide the iceberg lettuce into leaves and cut into small pieces. Peel the pompelmo, remove the flesh from its chambers and divide into pieces. Thread the celeriac, if necessary, cut it into fine slices. Pluck the culinary herbs from the stems, do not chop them, just cut the lance-shaped European coriander diagonally into narrow strips. Mix all ingredients thoroughly.
For the marinade, stir the ingredients together until smooth and season with hot, sweet and sour. Marinate the lettuce briefly until the chicken breasts are ready: Cut these into centimeter-small cubes at the beginning, powder over with the cornstarch (maizena) and massage firmly. Cook quickly in hot oil, stirring constantly, adding ginger, garlic and crushed chilies, seasoning with salt, pepper and sugar. Pour sherry and soy sauce, stir-fry the whole for a minute.
Divide the leaf lettuce evenly on appetizer plates, spread the roasted chicken breast cubes evenly on top. Serve immediately.
Our tip: It is best to use fresh herbs for extra flavor!
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