Sukiyaki Style Stewed Chicken and Chinese Cabbage

Name: Sukiyaki Style Stewed Chicken and Chinese Cabbage
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Vegetable oil; 400 grams Chicken thigh meat; 600 grams Chinese cabbage; 2 tbsp each ● Soy sauce, sugar, mirin, and sake

cookpad.japan @cookpad_jp

I like simple seasoning.

For the sugar, use light brown sugar or brown sugar, if possible, since the colored sugar tends to give a richer taste. Recipe by Sweetpy

I like simple seasoning.

For the sugar, use light brown sugar or brown sugar, if possible, since the colored sugar tends to give a richer taste. Recipe by Sweetpy

cookpad.japan @cookpad_jp

I like simple seasoning.

For the sugar, use light brown sugar or brown sugar, if possible, since the colored sugar tends to give a richer taste. Recipe by Sweetpy

I like simple seasoning.

For the sugar, use light brown sugar or brown sugar, if possible, since the colored sugar tends to give a richer taste. Recipe by Sweetpy

Saved

Ingredients

4 servings

1 tbspVegetable oil
400 gramsChicken thigh meat
600 gramsChinese cabbage
2 tbspeach ● Soy sauce, sugar, mirin, and sake

Saved

Steps

1

Chop the chicken into bite-sized pieces. Roughly chop the Chinese cabbage.
2

In a sauce pan or deep frying pan, heat vegetable oil, then sauté the chicken over medium-high heat. Remove from the pan when the color darkens.
3

Place the Chinese cabbage in the pan, then sauté on medium heat until slightly tender. Return the chicken to the pan.
4

Cover with a lid, then simmer on low to medium heat. Remove the lid, then add the prepared seasoning and lightly stir.
5

Cover with the lid, then simmer for about 10 to 12 more minutes. Let cool to let the flavors settle, then it's ready to serve.