In a mixing bowl, prepare the dressing first. Mix the quince vinegar with the peanut oil and the sesame seed oil, the cane sugar, mustard, lemon juice and soy sauce. Taste it, and add salt and pepper according to taste. Cover the bowl with a foil and let it rest in the fridge until use.

Cool the chicken breasts cooked in chicken broth, and then slice them into thin strips.

In the heated rape seed oil, fry the wontons cut into strips of 1 cm in width. When they turn golden brown, after about 20-30 seconds, remove them carefully from the oil and absorb the excess oil on a paper towel.

Separate the leaves of the Romaine lettuce, rinse them over and then absorb the moisture on a paper towel. Cut the leaves into thin strips, moving the knife downwards, from the tip towards the stem, i.e. downwards. Cut the Chinese cabbage into thin strips. Roast the tiger-nuts and the sesame seeds plain, without oil, in separate skillets.

In a large bowl, mix the lettuce leaves with the roasted seeds, the ringed spring onions and the coriander leaves. Add the chicken strips and the dressing. Toss it all gently. Finally, place the roasted wontons on top, taking care that the strips do not crack.