Thickly stewed Chinese cabbage and glass noodles
The napa cabbage is simmered until tender, bringing out its sweetness. It's a perfect dish to go with rice
How to make it
1
Shred the Chinese cabbage. Cut the steamed chicken into bite-sized pieces. Soak the glass noodles in water beforehand
2
Sauté the minced garlic and sliced steamed chicken in a pan heated with 1 tablespoon of scallion oil
3
Once the garlic is fragrant, add the sake, Chinese soup stock, and napa cabbage
4
Cover and simmer for 5 minutes
5
Remove the lid, add the drained glass noodles, sugar, and pepper, and continue simmering
6
Once the sauce has reduced by about half, thicken it with cornstarch dissolved in water, and finish by drizzling in some scallion oil
Ingredientsfor 2 people
-
- Chinese cabbage
- 200g
-
- Steamed chicken
- 100g
-
- Vermicelli
- 20g
-
- green onion oil
- 1 tablespoon
-
- minced garlic
- 1 teaspoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 400cc
-
- sugar
- small amount
-
- pepper
- small amount
-
- Water-soluble potato starch
- 1 tablespoon
-
- For finishing with green onion oil
- 1 teaspoon
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