Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, simmered chicken and chinese cabbage with soup stock cubes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Simmered Chicken and Chinese Cabbage with Soup Stock Cubes. I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.
Simmered Chicken and Chinese Cabbage with Soup Stock Cubes is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Simmered Chicken and Chinese Cabbage with Soup Stock Cubes is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have simmered chicken and chinese cabbage with soup stock cubes using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Simmered Chicken and Chinese Cabbage with Soup Stock Cubes:
- Make ready 1/4 Chinese cabbage
- Get 2 portions Chicken thighs
- Make ready 1 tbsp Sake
- Get 2 Soup stock cubes
- Get 1 Salt and pepper
There was just enough flavour from the stock, leeks and from poaching the chicken in the soup base. In a saucepan, combine juice,. to three minutes. Remove from pan and set aside. Add the remaining sherry and the broth, and return the chicken to pan.
Steps to make Simmered Chicken and Chinese Cabbage with Soup Stock Cubes:
- Chop the cabbage into 2 cm pieces and cut the chicken into 1 cm strips. Sprinkle the chicken with sake and set aside.
- Spread out the cabbage in a frying pan and add the soup stock cubes on top.
- Place the chicken strips on top, then sprinkle with salt and pepper.
- Place the lid on the frying pan and cook over medium heat. Once the chicken has cooked through, the dish is finished.
In a large soup pot, combine water, chicken broth, crushed bouillon cubes, tomatoes, carrots, celery, onions, cabbage and chicken, mix thoroughly. Bone broth is also a great source of nutrients. You could easily substitute bouillon cubes or some other form of storebought stock when you make this recipe, but I always stick to canned chicken stock that I've made myself. Cook and crumble the sausage in a large pot, over medium-high heat. Add the garlic and the onions and saute until softened and fragrant.
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