Chicken and Leek Salad

Summary

Ingredients

• 300 g chicken breast fillet (s)
• 2 tablespoon white wine
• 2 tablespoon cornstarch
• 1 egg white
• 2 tablespoon rapeseed oil
• 600 g leek, use only the white shaft
• 2 tablespoon rapeseed oil
• 4 tablespoon soy sauce
• 30 grams sugar
• 1 pinch (s) salt
• pepper
• 50 g cashew nuts

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Instructions

1. Wash the chicken, cut into 1-2 cm cubes and mix with the cornstarch.
2. Mix the egg white and white wine, add the chicken cubes and let stand for about 30 minutes.
3. Heat 2 tablespoons of oil in a large pan and fry the chicken cubes in it for about 8 minutes, the meat must be cooked through. Take the meat out of the pan.
4. Wash the leek well and cut diagonally into approx. 1 cm thick slices.
5. Put another 2 tablespoons of oil in the pan and fry the leek for about 5 minutes.
6. Mix the soy sauce, sugar, salt and pepper in a small bowl, fold into the leek, mix in the meat and pour into a bowl.
7. Roast the cashew nuts in a dry pan and fold them into the salad.
8. The salad can be served lukewarm or cold, and baguette tastes good with it. It also looks good on the cold buffet.