Hello, this is Pao.
Today’s recipe is a simple pan-cooked dish combining chicken and Chinese cabbage.
This cream stew can be prepared quickly in a frying pan without long simmering, making it ideal for busy days.
Ingredients (Serves 2)
Chinese cabbage … 300 g
Carrot … 1/2
Shimeji mushrooms … 1/2 pack
Chicken thigh … 1 piece
Salt … 1/4 tsp
Black pepper … a pinch
All-purpose flour … 3 Tbsp
Butter … 10 g
*Milk … 300 ml
*Consommé granules … 1 tsp
*Salt and pepper … a small amount
Salad oil … 1 tsp
Instructions
1.Cut the cabbage core into 1 cm pieces, leaves 2–3 cm, slice the carrot into half-moons, and separate the shimeji mushrooms.
2.Cut the chicken into bite-sized pieces and season with salt and pepper.
3.Heat salad oil in a frying pan. Place the chicken skin-side down over medium heat and cook until lightly browned, then turn to cook the other side.
4.Add the shimeji mushrooms and sauté briefly. Add the butter, and once melted, sift in the flour and mix well over low heat.
5.Once the flour is mixed in, add milk, consommé, and seasonings (*). Add cabbage core and carrot, bring to a boil, cover, and simmer 3–4 minutes, stirring occasionally.
6.Add the cabbage leaves, stir gently, cover again, and cook until the leaves are tender.
Stir gently during cooking to prevent sticking. Adjust seasoning with salt and pepper before serving.
© Pao
