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1
In medium bowl, combine olive oil, ginger, soy sauce, dried chili and sake. Place chicken in
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2
separate shallow glass bowl and pour marinade over top, reserving 2 teaspoons. Cover and
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3
refrigerate 1-2 hours.
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4
Preheat oven to 425 degrees.
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5
Remove chicken from refrigerator and let come to room temperature 30 minutes. Drizzle olive
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6
oil over shallow baking pan. Remove chicken from marinade and arrange on baking pan. Place
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7
in oven and bake 15 minutes.
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8
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach slicing
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9
blade. Position medium bowl under attachment to catch sliced cabbage. Put cabbage, 1
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10
section at a time, into feed tube. Turn stand mixer to speed 3 and process until cabbage is
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11
sliced. Repeat with remaining sections. Toss sliced cabbage with reserved 2 teaspoons
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12
marinade.
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13
Remove chicken from oven and nestle cabbage around chicken. Return to oven and continue
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14
baking 20-25 minutes until cooked though and golden. Remove pan from oven and transfer
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15
chicken to platter. Return cabbage to oven and continue to roast 10-15 minutes until liquid is
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16
reduced and cabbage begins to caramelize.
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17
Remove from oven and serve with chicken.
