Creamy Chicken and Cabbage Stew
Creamy and steamy vegetables with chicken to warm the soul.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cut the chicken thigh into bite-size pieces, and season with salt and pepper.
-
Thinly slice the onion, then peel and chop the daikon radish. Cut the white part in half and then slice up diagonally. Cut the green leaves into edible pieces.
-
Lightly cover the chicken from (1) in flour. Cook slowly in a pan with some melted butter until the surface slightly hardens. Add in the onions, radish and cabbage whites and stir fry for 1 minute.
-
Pour in (A), and add in the bay leaf. Once it comes to a boil, cover and leave for 10 minutes over low heat.
-
Add in the cabbage leaves. Once they soften, pour in (B) and boil for 2 minutes.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
