Recipe: Tasty Simmered Chicken and Chinese Cabbage with Soup Stock Cubes

Simmered Chicken and Chinese Cabbage with Soup Stock Cubes. Sprinkle the chicken with sake and set aside. Spread out the cabbage in a frying pan and add the soup stock cubes on top. Place the chicken strips on top, then sprinkle with salt and pepper.

Chinese cabbage/Nappa cabbage, chicken mince (ground chicken) and aburaage are layered alternatively to make a stripy pattern, then simmered in flavoured broth. When a few ingredients are layered alternatively and cooked, the dish is often called Hakata (博多)-something in Japan. Meanwhile PEEL and finely chop the onion and garlic cloves. You can have Simmered Chicken and Chinese Cabbage with Soup Stock Cubes using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simmered Chicken and Chinese Cabbage with Soup Stock Cubes

1. You need 1/4 of Chinese cabbage.
2. It's 2 of portions Chicken thighs.
3. You need 1 tbsp of Sake.
4. You need 2 of Soup stock cubes.
5. Prepare 1 of Salt and pepper.

There's no need to beautiful cut them, we're going to blend the soup anyway. Remove from pan and set aside. Add the remaining sherry and the broth, and return the chicken to pan. Bring to a boil and season with salt and cayenne pepper.

Simmered Chicken and Chinese Cabbage with Soup Stock Cubes instructions

1. Chop the cabbage into 2 cm pieces and cut the chicken into 1 cm strips. Sprinkle the chicken with sake and set aside..
2. Spread out the cabbage in a frying pan and add the soup stock cubes on top..
3. Place the chicken strips on top, then sprinkle with salt and pepper..
4. Place the lid on the frying pan and cook over medium heat. Once the chicken has cooked through, the dish is finished..

Recipe Instructions: In a large soup pot, combine water, chicken broth, crushed bouillon cubes, tomatoes, carrots, celery, onions, cabbage and chicken, mix thoroughly. DIRECTIONS Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water. In large deep frying pan, pile the vegetables, dried onion and lemon pepper. Put the chicken base in water and microwave to dissolve or but all on top of veggies. In a large stockpot, heat olive oil over medium heat.