![Steamed Spring Cabbage and Chicken](/en/cookbook/assets/img/00004351.jpg)
Get your fill of soft and sweet cabbage
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove any excess fat from the chicken. Then cut into bite-size pieces and coat with (A).
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Cut the cabbage into 4 wedges.
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Thinly slice the onion against the grain.
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Heat the olive oil in a pot and cook (1) skin-side down.
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Turn (5) over and once browned, cover with the wine and remove when it comes to a boil.
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Add the bay leaf to the pot used to cook (5) and reheat it. Sauce (3) and when tender, push it to the side, then add and cook (2) loose-end down.
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Turn the cabbage over when browned, then put on the onions (6) and (5).
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Mash the whole tomatoes and add to the pot. Simmer covered for 5 minutes over low heat.
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Drizzle with the Kikkoman Soy Sauce and cook for another 5 minutes. Season with white pepper and enjoy.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/cabbage_im08.jpg)
![](/en/cookbook/basic/vegetables/img/cabbage_im09.jpg)
Cut in half lengthwise, place the knife at the center of the cut surface, and cut into equal halves. This cutting method is used for simmered dishes such as pot-au-feu and when making grilled cabbage.
![](/en/cookbook/basic/vegetables/img/onion_im02.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im03.jpg)
[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.
![](/en/cookbook/basic/vegetables/img/onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im05.jpg)
[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.
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