1 cup soy sauce
1 cup sherry
1/2 tablespoon vegetable oil
1 medium head cabbage, rinsed
1 medium head broccoli, rinsed
1 medium onion, sliced
1 small green bell pepper, sliced
1 medium tomato, seeded
1/4 cup white wine
1/4 cup fresh lime juice
1 1/2 teaspoons Worcestershire sauce
2 tablespoons sherry vinegar
1 tablespoon dried shrimp flakes
In a medium bowl, mix soy sauce, sherry, oil, cabbage, broccoli, onion, green bell pepper, tomato, white wine, lime juice, Worcestershire sauce and sherry vinegar. Place the vegetables on the table and drizzle with sherry vinegar.
Bring a large pot of water to a boil. Add the cabbage, reduce heat, cover and simmer for 5 minutes. Add the chicken and egg stock, mix together, stirring until chicken is thoroughly cooked through. Season with salt and pepper. Transfer the mixture to a large pot and heat gently to cover. Keep the vegetables warm, stir frequently until cabbage is tender.
Reduce heat to medium-low, and add the brown bread crumbs. Cook, stirring occasionally, until bread crumbs are melted. Divide the chicken mixture into four portions, and place on one portion of each portion. Top each portion with one cucumber wedge, tomatoes, red onions, green onions, lemon zest, scallions, parsley, salt and pepper. Sprinkle with chopped fresh chives and serve.
Easy & yummy: ) I know I'll make this again.
Outstanding marinade. Instead of sugar or Splenda (dairy substitutes), I used paleo fluff. Due to shipping constraints, I had to use something else. Impressed upon me that these recipes work with virtually anything that holds together well, even if it's just a bowls. *Inspired by the above recipe*. I used a bit of sesame oil and ginger.
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