Chicken Tenderloin and Cabbage Tossed with Scallion-Salt Sauce

 

Ingredients (serves 2):

Chicken tenderloins: 3 pieces

Salt: 1/4 tsp

Spring cabbage (cut into bite-sized chunks): 100g

[A] Long green onion (finely chopped): 1/2 stalk

[A] Sesame oil: 1 tbsp

[A] Chicken stock granules: 1 tsp

[A] Vinegar: 1 tsp

[A] Grated garlic: 1 tsp

[A] Salt: 1/3 tsp

Hard-boiled eggs (cut into bite-sized pieces): 2

Instructions: 

① Remove the tendons from the chicken tenderloins, butterfly them (slice open), and sprinkle with salt.

② Place the spring cabbage and chicken tenderloins in a deep, microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 3 minutes. Once cooled slightly, shred the chicken and squeeze the excess moisture out of the cabbage.

③ Combine ingredients [A] in a bowl, then add the chicken and hard-boiled eggs and toss to coat. Sprinkle with black pepper to taste, and it's ready!