A superb stew where everything becomes melt-in-your-mouth tender just by simmering chicken breast and cabbage for one hour. This is the ultimate healthy recipe, affordable, high in protein, low in fat, and you get all the nutrients from the cabbage. Gentle on the stomach and perfect for meal prep, give it a try!
Ingredients
Main Ingredients (2 servings)
- Chicken Breast 350g
- Cabbage 300g
- Garlic 10g
Seasonings
- [A] Water 450ml
- [A] Sake 3 tbsp
- [A] Chicken Stock (or granules) 1 and 1/2 tsp
- [A] Hon-dashi (Japanese soup stock) 1/2 tsp
- [A] Salt 1/3 tsp
- [A] Sugar 1 tsp
- [A] Oyster Sauce 1 tsp
- Black Pepper to taste
Steps
- Roughly chop the cabbage without removing the core. [Pro Tip!] The core also tastes delicious when simmered, but remove it if it occasionally has an earthy taste.
- Lay the chopped cabbage tightly in a pot. [Pro Tip!] Using a smaller pot helps prevent moisture from escaping, creating a steaming effect.
- Slice 10g of garlic and add it to the pot.
- Pack 350g of chicken breast tightly into the pot.
- Add 450ml of water, 3 tbsp sake, 1 and 1/2 tsp chicken stock (or granules), 1/2 tsp Hon-dashi (Japanese soup stock), 1/3 tsp salt, 1 tsp sugar, and 1 tsp oyster sauce to the pot. [Pro Tip!] Adding a small amount of Hon-dashi to the chicken stock deepens the flavor.
- Place the pot over high heat and bring to a boil.
- Once boiling, close the lid tightly and simmer for 1 hour over medium heat, or low heat if it seems to stick.
- About 10 minutes after simmering begins, stir the cabbage from bottom to top in the pot, making sure the chicken breast is submerged in the soup. Close the lid again and continue simmering for the remaining time.
- After simmering for 1 hour, open the lid and gently break apart the chicken breast with a ladle or similar utensil.
- Serve in a bowl and sprinkle with black pepper to taste.
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