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Chicken Breast and Cabbage

Introducing 'Chicken Breast and Cabbage', a dish that simplifies the often tedious preparation of chicken breast and brings out the natural sweetness of cabbage. It's healthy yet satisfyingly voluminous, ensuring you get plenty of vegetables and protein in one delicious meal. Cooked with a technique between boiling and steaming, it's an easy recipe perfect for everyday meals.

📖Cooking Basics

dry（tantanmen）

Steps

In a bowl, combine 300ml water, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 2 tsp Soy Sauce, and 1 tsp Chicken Bouillon Powder.
🕒 00:24
Finely chop the 5g kelp with scissors and add it to the bowl. Add a small amount of sliced dried chili peppers if desired. (Secret Tip!) Finely chopping allows you to eat the kelp along with the dish.
🕒 00:48
In a separate bowl, combine 1 tbsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 3 shakes MSG (Umami Seasoning), and 1 tsp Potato Starch. Dissolve the potato starch. (Secret Tip!) Adding potato starch prevents the chicken breast from becoming dry and results in a moist texture.
🕒 01:16
Trim the root ends of the 2 garlic cloves, cut them in half, peel, and remove the sprouts.
🕒 01:48
Grate the garlic cloves (with sprouts removed) into the soup bowl prepared in Step 1.
🕒 02:20
Cut the 500g cabbage in half and remove the core by making a diagonal cut with a knife.
🕒 02:32
Wash the outer leaves of the cabbage thoroughly. Rinse the inner leaves only briefly under running water.
🕒 03:07
Tear the washed cabbage into large, rustic pieces and add them to a frying pan. (Secret Tip!) Cutting the cabbage into larger pieces enhances its sweetness when cooked.
🕒 03:20
Cut the 400g chicken breast in half lengthwise. Cut the pieces without tendons into bite-sized portions.
🕒 04:04
For pieces with tendons, remove the tough, white sinewy parts by making a diagonal cut. (Secret Tip!) Removing only the visible sinew on the surface will make the texture pleasant.
🕒 04:53
Cut the prepared chicken breast into bite-sized pieces and add them to the marinade bowl prepared in Step 3.
🕒 05:17
Using your hands, thoroughly mix the chicken breast with the marinade until the liquid is absorbed.
🕒 05:28
Place the marinated chicken breast on top of the cabbage in the frying pan.
🕒 05:51
Pour the soup stock prepared in Step 5 directly over the chicken breast.
🕒 06:12
Heat the frying pan over medium heat, and while warming, tuck the kelp underneath the cabbage.
🕒 06:17
While warming, spoon the cooking liquid over the chicken breast to infuse flavor.
🕒 06:28
Once boiling, reduce heat to low, cover, and steam for 10 minutes. (Secret Tip!) Steaming enhances the sweetness of the cabbage and keeps the chicken breast moist.
🕒 06:36
After 10 minutes, gently mix everything to blend the flavors. Taste and add 1-2 pinches of salt if needed.
🕒 07:06
Finally, add 1 drizzle of sesame oil and mix briefly. The dish is ready.
🕒 07:34