Spicy Salad with Chicken and Omelette

Ingredients:
300 g chicken breast
1 onion
300 g Chinese cabbage
1 carrot
2 eggs
1 tbsp More Specij Chicken Seasoning
1 tsp potato starch
1 tsp lemon juice
2 garlic cloves
0.5 cup milk
2 tbsp chilli sauce
Salt, to taste
Sunflower oil, to taste

Instructions:

1. Cut the chicken breast into small cubes and place them in a bowl. Sprinkle with the chicken seasoning, starch, and a pinch of salt. Add lemon juice and mix thoroughly. Let the chicken marinate for 20–30 minutes.
2. While the chicken marinades, wash and dry the Chinese cabbage. Cut the cabbage into thin strips and set aside. Peel and grate the carrot on a medium grater.
3. Heat some sunflower oil in a frying pan. Add the marinated chicken and fry on all sides until golden brown, about 15 minutes.
4. Peel the onion and cut it into half rings or pieces. Peel and finely chop or crush the garlic. Add both to the pan with the chicken and sauté until the onion softens.
5. In a separate pan, heat a little oil and fry the grated carrots until they soften.
6. In a large bowl or plate, combine the Chinese cabbage, fried carrots, and the cooked chicken mixture. Add the chilli sauce, salt, and pepper to taste. Mix everything well and let the salad sit for 30 minutes to absorb the flavours.
7. In a bowl, whisk the eggs with the milk and a pinch of salt. Heat oil in a frying pan and pour in the egg mixture. Cook an omelette, then roll it up and cut it into thin slices.
8. Arrange the salad on a serving plate, forming a mound or “slide.” Garnish the salad with the sliced omelette.