date:May 14, 2015
Preparation method
Heat the white wine vinegar, sugar and coriander seeds in a large saucepan until the sugar is dissolved. Meanwhile, shred the Chinese cabbage, slice the carrots into matchsticks and slice the radishes. Once the sugar is dissolved in the vinegar, remove from the heat and pour over the cabbage and carrots. Leave to pickle for 10 minutes.
Heat a large griddle pan on the hob. Butterfly the chicken breasts by slicing halfway through the thicker part