One pan, hands-off cooking! This no-water recipe slowly simmers fresh seasonal cabbage and chicken thighs, concentrating their flavors into a melt-in-your-mouth delight. The simple seasoning of salt and sesame oil makes it a perfect match for rice or drinks.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 6 pcs
- Cabbage 300g
- Potato Starch 2 tsp
Seasonings
- Salt 1/4 tsp
- Sesame Oil 2 tsp
- Salt to taste
Steps
- Bend the joints of the 6 chicken thighs, make an incision along the bone lines, and trim off the wing tips.
- Make 3 cuts on the skin side of the trimmed chicken thigh pieces.
- Chop the 300g of cabbage into 2-3 cm pieces.
- Lightly grease a frying pan with vegetable oil and heat over medium heat.
- Once the pan is hot, place the chicken thighs skin-side down and sear until golden brown, then flip and sear the other side.
- Once both sides are browned, remove the chicken thighs from the pan.
- Add half of the chopped cabbage to the frying pan.
- Sprinkle 1/4 tsp of salt in the center of the cabbage. (This is the key!) Sprinkling salt helps release the cabbage's moisture.
- Place the previously removed chicken thighs on top of the salted cabbage.
- Cover and cook over medium heat for 5 minutes.
- After 5 minutes of cooking, reduce the heat to low and swap the positions of the chicken thighs and cabbage.
- Cover and simmer over low heat for 15 minutes.
- After 15 minutes of simmering, add a little salt to adjust the taste.
- Add 2 tsp of sesame oil and stir everything together lightly.
- Thicken the sauce by adding a slurry made from mixing 2 tsp of potato starch with 1.5 tbsp of water.
- Once the sauce has thickened, it's ready. Plate and serve.
- If you like it spicy, sprinkle with chili powder or shredded chili pepper to your liking.
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