Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

Name: Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1/6 th Chinese cabbage (400 g); 1 Chicken thigh or breast meat; 1/2 Onion; 3 tbsp Butter or margarine; 1 1/2 tbsp Cake flour; 1 tsp Soup stock granules; 200 to 230 ml Milk; 1 Salt and pepper (as desired); 1 Fresh parsley (as desired)

cookpad.japan @cookpad_jp

A standard dish for winter in our house. This is also delicious as a pasta sauce.

It's good to cook the cabbage first (both the core and the leaves), but I think adding the leaves later makes this easier to make.
-Adding bacon, broccoli, etc makes it even more delicious.
-For broccoli; boil it first then add it last. Recipe by Yuuyuu0221.

A standard dish for winter in our house. This is also delicious as a pasta sauce.

cookpad.japan @cookpad_jp

A standard dish for winter in our house. This is also delicious as a pasta sauce.

Saved

Ingredients

2 servings

1/6th Chinese cabbage (400 g)
1Chicken thigh or breast meat
1/2Onion
3 tbspButter or margarine
1 1/2 tbspCake flour
1 tspSoup stock granules
200to 230 ml Milk
1Salt and pepper (as desired)
1Fresh parsley (as desired)

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Steps

1

Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.
2

Add half of the butter to a frying pan and cook the onions until wilted. Add the chicken meat and cook for about 2 minutes.
3

Add the remaining butter and cook the cabbage core. Shake in the flour and cook well. Add the milk and stir well with a wooden spoon.
4

Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.
5

This is a cream sauce so it doesn't use a lot of milk. If you want to make a lot add milk while also slightly increasing the amount of flour.