Steamed Spring Cabbage and Chicken
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
Use a knife to cut away yellow fat and excess skin.
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.
[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.
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