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Chicken And Chinese Cabbage

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Ingredients
  Chicken 4 Ounce (125 Gram)
  Sherry 1 Teaspoon
  Ginger 1 Teaspoon, grated
  Egg white 2 Teaspoon
  Salt 1 Pinch
  Chinese cabbage/Savoy cabbage 8 Ounce (250 Gram)
  Dried mushrooms 2 , soaked
  Bamboo shoots 2 Ounce (60 Gram)
  Chicken stock 6 Tablespoon
  Sherry 2 Tablespoon
  Salt To Taste
  Cornflour 1 1⁄2 Teaspoon
  Water 2 Teaspoon
Directions

Cut the chicken into slices and marinate for 30 minutes.
Slice the bamboo shoots and the pre-soaked mushrooms.
Wash and tear the cabbage into 5-cm (2-in) pieces.
Deep-fry the chicken for 2 minutes, remove and drain.
Heat tablespoons of oil and stir-fry the mushrooms, bamboo shoots and cabbage for 30 seconds.
Add the seasoning sauce and the chicken and bring to the boil, then reduce heat and simmer for 5 minutes.
Add the cornflour paste, allow liquid to thicken, adjust the seasoning and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Cabbage
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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