Cabbage Vegetables From the Wok

Season the chicken soup well with salt and freshly ground pepper, heat to about 70 °C, pour in the chicken breasts and cook for about 20 min.

Clean, rinse and drain the vegetables. Cut the pointed cabbage leaves into approx.

2 x 2 cm pieces, divide broccoli and cauliflower into small roses, cut onion leek into fine rings. Heat oil in a wok and roast cauliflower, broccoli and pointed cabbage in order, adding onion leek last. season with salt, add sesame paste and extinguish with a little chicken soup (about 100 ml). Rinse cilantro, shake dry, chop and add. Cut chicken breasts into tranches.

Bring to the table together with the vegetables and sprinkle with black sesame seeds.

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