Bart's Recipes
Bring a small pot of water to a boil, place the chicken breast in it, and turn off the heat immediately. Let the chicken poach in the hot water with the lid on for fifteen minutes. This poaches it very gently and keeps it juicy, whereas high heat would contract the fibers and make the meat dry.
Meanwhile, shred the pointed cabbage as finely as possible and grate the carrot into long ribbons. Slice the spring onions diagonally into rings. Place everything in a large bowl and massage the vegetables with your hands for half a minute; this softens them and helps them absorb the dressing better.
Toast the cashew nuts and sesame seeds in a dry frying pan until fragrant and lightly colored. Let them cool and roughly chop the cashew nuts.
Whisk the tamari with the sesame oil, olive oil, the juice of half a lime, and the grated ginger to make a dressing. Remove the chicken from the water, pat it dry, and shred it into coarse strips using two forks. Toss the chicken with the vegetables, pour the dressing over, and mix well. Finish with the cashew nuts, sesame seeds, plenty of torn coriander, and black pepper.
