Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce
Source : Cut The Thigh Meat Into Bite-sized Pieces Cut The Onion Diagonally From The Core And Roughly Chop Up The Cabbage Add Half Of The Butter To A Frying Pa...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by cookpad.japan
at : December 18, 2022
Step:
Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.
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.
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.
Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.
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.
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)
Related Recipes
Caf-Style Salmon and Salmon Roe Rice Bowl
Ehou-maki Futomaki Sushi for Setsubun
Easy Siumai in a Frying Pan
Oil-free Baked Banana Donuts
Dinnertime Seaweed Tsukudani
Brown Sugar Karintou Sweet Deep-Fried Brown Sugar Snacks