Steps

1. Cut 250g of cabbage into leaf and core sections.
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2. Diagonally slice the tough core parts of the cabbage to help them cook faster, and cut into 2-3cm pieces.
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3. Roughly chop the cabbage leaves into 2-3cm pieces.
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4. Peel 1/4 carrot (50g) and slice thinly into 2mm thick half-moons.
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5. Cut 1 chicken thigh (250g) into bite-sized pieces.
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6. In a bowl, mix 250ml of milk with 1.5 tbsp of rice flour. (Tip!) If you don't have rice flour, you can use all-purpose flour, but it's more prone to lumps, so mix it in gradually with the milk.
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7. Once the ingredients are prepped, heat oil in a frying pan over medium heat.
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8. When the pan and oil are hot, place the chicken thigh skin-side down and cook until browned.
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9. Flip the chicken and cook the other side until browned.
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10. Once browned, add the cut cabbage cores, carrots, 1/4 tsp salt, and 1 tsp grated garlic.
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11. Stir-fry until the edges of the cabbage are slightly translucent. To prevent the chicken from becoming tough, place the cabbage and carrots at the bottom of the pan, then spread the chicken over them.
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12. After spreading the chicken, add the chopped cabbage leaves and cook over low-medium heat for 5 minutes.
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13. After 5 minutes, re-mix the milk and rice flour mixture and pour it into the pan.
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14. Add 100ml water, 1/2 tbsp granulated consommé, and 1 tsp soy sauce. Stir everything together and heat until thickened. (Tip!) To prevent the milk from separating, adjust the heat so it simmers gently around the edges of the pan, without boiling.
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15. Cook for about 2-3 minutes until the sauce has thickened. Transfer to a serving dish.
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16. Sprinkle with coarsely ground black pepper to taste and serve.
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