Craving a comforting and flavorful meal that's surprisingly easy to make? Look no further than this creamy chicken and Chinese cabbage stew! This recipe delivers a rich, savory broth perfectly complemented by tender chicken and the delicate sweetness of Chinese cabbage. It's a delicious and healthy one-pot wonder, perfect for a cozy weeknight dinner or a satisfying weekend lunch. Forget complicated recipes and lengthy prep times; this dish is surprisingly quick and simple to assemble, resulting in a meal that's both impressive and satisfying.
The creamy texture comes from a simple yet effective sauce, enhancing the natural flavors of the chicken and cabbage without overpowering them. This recipe uses readily available ingredients, making it a practical choice for busy cooks. Ready to create this delicious and easy meal? Let's dive into the step-by-step instructions below to get started!
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients & Sear Chicken
- Cut the Chinese cabbage. Remove the core, cut it into 3cm wide circles, and the leaf part into 4cm wide pieces. Wash and pat dry.
- Slice the onion into 5mm widths.
- Prepare the shimeji mushrooms by removing the root and loosening them.
- Cut the chicken thighs into bite-sized pieces, removing excess oil, skin, and tendons. Season with salt, pepper, and flour.
- Heat salad oil in a frying pan. Fry the chicken skin-side down for 3 minutes until browned, then flip and cook for another 1.5 minutes per side.
Step 2. Simmer the Stew
- Add onions, shimeji mushrooms, and Chinese cabbage to the pan and stir-fry.
- Add grated garlic, chicken stock powder, white stock, and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Step 3. Create the Creamy Sauce
- While simmering, mix potato starch with water.
- After 15 minutes, add milk and sliced cheese. Bring to a boil until the cheese melts.
- Turn off the heat, add the potato starch mixture, and stir quickly. Return to medium heat for 1 minute to thicken.
- Season with salt and pepper to taste. Serve and sprinkle with black pepper.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Remove excess oil and tendons from chicken for better flavor and texture. Coating chicken in flour before frying helps lock in moisture and flavor.
- Use a combination of white stock and chicken stock powder for a richer flavor. Adjust the amount of white stock depending on the brand.
- Simmering for 15 minutes allows the cabbage to become sweet and tender. Don't overcook the mixture with the potato starch to avoid separation.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage?
Yes! Napa cabbage or regular green cabbage can be substituted for Chinese cabbage, although the flavor will be slightly different. Napa cabbage will retain a similar sweetness.
2. What can I do if I don't have chicken broth?
You can use vegetable broth or even water instead of chicken broth. For extra flavor, add a bouillon cube or some chicken seasoning.
3. Can I make this stew ahead of time?
Yes! This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This creamy chicken and Chinese cabbage stew is a true testament to the fact that delicious and healthy meals don't have to be complicated. Enjoy the comforting flavors and satisfying texture of this simple yet elegant dish. We hope you savor every bite!