Sesame Salad with Chicken and Cabbage | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Remove the core from the cabbage, cut it in half horizontally, and cut it into 5 mm wide strips.
After that, wash it with water and drain it.

For chicken tenders, make a sinew in the gap of the fork, sandwich the sinew with kitchen paper and grab it, pull the meat part and the sinew in the opposite direction to remove the sinew.
Set a heat-resistant plastic bag in a bowl, put chicken tenders in it, and add (A).
Close the mouth of the plastic bag and rub the whole.
Arrange the chicken tenders in a plastic bag so that they do not overlap, remove the air, and tie the mouth.

Pour water into a pot, add salt and bring to a boil.
Reduce heat, add cabbage, and blanch for 30 seconds.
Scoop the cabbage with a net, put it in a colander, and drain it.

Bring the pot of 3 to a boil again.
When it boils, turn off the heat and put the 2 chicken fillets in the plastic bag.
Cover the pot and leave for 15 minutes.

When the cabbage from Step 3 has cooled, wrap it in kitchen paper and hold it with your hands to squeeze out the water.
Place the cabbage in a large bowl.

器に(B)を入れ、混ぜ合わせる。

4の鶏ささみをポリ袋から取り出し、ボウルに入れ、粗熱をとる。
鶏ささみを食べやすい大きさに手でほぐし、キャベツが入ったボウルに加える。
6の合わせ調味料を加え、全体を混ぜ合わせて完成。