Simmered Chicken and Chinese Cabbage with Soup Stock Cubes. Great recipe for Simmered Chicken and Chinese Cabbage with Soup Stock Cubes. I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.
Prawns/shrimp - plonk the raw prawns straight into the broth.
After tenderising, toss with a pinch of salt and pepper prior to cooking. chinese cabbage soup Combine chicken and chicken broth, bring to boil.
Thai sweet chilli sauce complemented the dish perfectly.
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Great recipe for Simmered Chicken and Chinese Cabbage with Soup Stock Cubes. I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.
To get started with this recipe, we must prepare a few ingredients. You can cook simmered chicken and chinese cabbage with soup stock cubes using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients requirements for Simmered Chicken and Chinese Cabbage with Soup Stock Cubes:
- Prepare 1/4 Chinese cabbage.
- Prepare 2 for portions Chicken thighs.
- You need 1 tbsp for Sake.
- You need 2 Soup stock cubes.
- Prepare 1 for Salt and pepper.
There was just enough flavour from the stock, leeks and from poaching the chicken in the soup base. In a saucepan, combine juice,. to three minutes. Remove from pan and set aside. Add the remaining sherry and the broth, and return the chicken to pan.
Simmered Chicken and Chinese Cabbage with Soup Stock Cubes making:
- Chop the cabbage into 2 cm pieces and cut the chicken into 1 cm strips. Sprinkle the chicken with sake and set aside..
- Spread out the cabbage in a frying pan and add the soup stock cubes on top..
- Place the chicken strips on top, then sprinkle with salt and pepper..
- Place the lid on the frying pan and cook over medium heat. Once the chicken has cooked through, the dish is finished..
In a large soup pot, combine water, chicken broth, crushed bouillon cubes, tomatoes, carrots, celery, onions, cabbage and chicken, mix thoroughly. Bone broth is also a great source of nutrients. You could easily substitute bouillon cubes or some other form of storebought stock when you make this recipe, but I always stick to canned chicken stock that I've made myself. Cook and crumble the sausage in a large pot, over medium-high heat. Add the garlic and the onions and saute until softened and fragrant.
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