Hello, this is Pao.
Here’s a simple and flavorful dish made by cooking chicken and napa cabbage in a rice cooker.
The moisture from the cabbage creates a rich broth without the need for added water.
Ingredients (Serves 3–4)
1/4 head of chinese cabbage
2 chicken thighs
1 clove garlic (grated)
1/4 tsp salt
1 1/2 tsp chicken bouillon powder
A pinch of pepper
2 tbsp sake (or cooking wine)
Instructions
1.Slice the napa cabbage stem into 1 cm strips and place in the rice cooker. Cut the leaves into 3 cm pieces.
2.Cut the chicken into bite-sized pieces. Season with garlic, salt, pepper, and chicken bouillon powder. Place in the rice cooker.
3.Layer the napa cabbage leaves on top, filling up to about 80%. Pour in the sake.
4.Cook using the regular white rice mode.
The napa cabbage releases plenty of moisture, creating a delicious broth.
The chicken turns tender, and the cabbage becomes soft and flavorful.
© Pao
