Chef Hidaka from Ristorante Acquapazza replaces pheasant with chicken breast and truffles with dried shiitake mushrooms to create an authentic, yet easy-to-make, light creamy stew of napa cabbage and chicken breast. This dish is simmered with milk and fresh cream for a gentle, delicious flavor.
Ingredients
Main Ingredients (4 servings)
- Chicken Breast 2 pieces (600-700g)
- Napa Cabbage approx. 500g
- Dried Shiitake Mushrooms 5-6 pieces (approx. 150g)
- All-purpose Flour (for dusting) as needed
Seasonings
- Milk 300cc
- Fresh Cream 50cc
- White Wine as needed
- Butter as needed
- Salt to taste
- White Pepper to taste
- Olive Oil as needed
- Dried Shiitake Mushroom Soaking Liquid as needed
Steps
- Cut the core and leaves of Napa Cabbage (approx. 500g) separately. Cut the core into smaller pieces than the leaves.
- Slice 5-6 Dried Shiitake Mushrooms. Reserve the soaking liquid.
- Lightly pound the thickest part of 2 Chicken Breasts (600-700g) to flatten. Season both sides generously with Salt to taste and White Pepper to taste.
- Lightly dust the entire chicken breast with All-purpose Flour as needed.
- Heat Olive Oil as needed in a frying pan. Place the chicken, skin-side down, and sear until browned. Add Butter as needed and continue to cook until browned.
- Remove the chicken from the pan. Wipe off any burnt bits with a paper towel and discard the dirty oil.
- Heat Olive Oil as needed in the same pan again. Sauté the cut Napa Cabbage cores and Dried Shiitake Mushrooms.
- Once lightly sautéed, add White Wine as needed and cook until the alcohol evaporates.
- Return the chicken to the pan. Add Milk (300cc) and Dried Shiitake Mushroom Soaking Liquid as needed, and bring to a simmer.
- After simmering for 5-6 minutes, remove the chicken from the pan temporarily.
- Add the remaining Napa Cabbage leaves to the pan. Sprinkle with Salt to taste and cook until tender. If the liquid reduces, add more Dried Shiitake Mushroom Soaking Liquid as needed.
- Add Fresh Cream (50cc) in small increments.
- Once the napa cabbage leaves are cooked, return the chicken to the pan. Cover the chicken with the vegetables and steam-grill.
- Turn off the heat and cover with a lid. Let it steam for about 5 minutes using residual heat. (This is the secret!) This ensures thick chicken breasts cook through and remain moist.
- Remove the chicken. Lightly reduce the remaining sauce in the pan.
- Season with Salt to taste. Stir in a little more Fresh Cream as needed (a small amount).
- Cut the chicken and arrange it on a plate.
- Serve with the sauce, napa cabbage, and shiitake mushrooms. Enjoy!
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