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Categories:
cabbage Cabbage chicken cooking salt white flour tomato water cubes bay leaf salt honey soy sauce pepper type cheese
Viewed: 61 - Published at: 3 years agoIngredients
- 1/2 to 2/3 of a whole cabbage Cabbage
- 2 pieces Chicken thighs
- 2 tbsp Sake for cooking
- 1 Salt and pepper
- 1 White flour
- 1 can Canned tomato (or cut up tomato)
- 300 ml Water
- 2 Soup stock cubes
- 2 Bay leaf
- 1/2 to 1 teaspoon Salt
- 1 tbsp Honey (or mirin)
- 1 bit less than 1 teaspoon Soy sauce
- 1 Pepper
- 1 Melting type cheese
Method
- Wash the cabbage well and cut up roughly into fairly large pieces, and leave to dry in a sieve or colander.
- Cut the chicken into bite sized pieces (about the size you'd use for karaage), and season with the ingredients marked (sake, salt and pepper).
- Put the cabbage and the ingredients marked (tomato, water, soup stock and bay leaf) in a pot, put a lid on and heat.
- (If you're using canned whole tomatoes, crush the tomatoes before putting them in.)
- While the pot is simmering, dust the chicken with with flour, shake off any excess and brown on both sides in a frying pan with oil (not listed in the ingredients)., then take out.
- When the pot from step 3 is boiling and the cabbage has reduced a bit in volume, add the browned chicken from 4 and the salt and honey.
- Turn the heat down and simmer for about 10 to 15 minutes.
- When the cabbage is soft, add the ingredients marked (soy sauce and pepper) and adjust the seasoning.
- Scatter the cheese on top and let it melt with the residual heat.
- Transfer to serving plates and it's done.
- This is easily enough for 4 to 6 people.
