Steps

1. Slice Chicken Breast (1 piece, 300g) in half lengthwise, then cut into 1 to 1.5cm thick thin slices. If large, cut in half again into bite-sized pieces.
   🕒 00:39
2. Season the sliced chicken breast with Salt (1/4 tsp) and Cooking Sake (Rice Wine) (1 tbsp), and let it sit for about 10 minutes.
   🕒 01:09
3. Roughly chop Cabbage (300g) into 2cm wide, bite-sized pieces.
   🕒 01:19
4. Peel Carrot (1/3 medium, 60g) and slice thinly into half-moons, 3mm thick.
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5. Coat the seasoned chicken breast with Potato Starch (2 tbsp).
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6. Heat Vegetable Oil in a frying pan over medium heat, and arrange the potato starch-coated chicken slices.
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7. Once the bottom of the chicken is set and the edges change color, flip them over. Reduce heat to low-medium, cover, and steam for 2 minutes.
   🕒 02:25
8. Remove the steamed chicken from the pan and set aside on a plate.
   🕒 02:38
9. Add the chopped cabbage to the same frying pan (after removing the chicken) and mix in Salt (1/4 tsp). This step helps the cabbage release moisture, shortening the cooking time.
   🕒 02:46
10. Place the sliced carrots on top of the salted cabbage, cover, and steam-fry over medium heat.
    🕒 03:03
11. After heating for 3 minutes and the vegetables have softened, stir everything together, then cover again and steam-fry.
    🕒 03:13
12. After a total of 6 minutes of heating, when the cabbage has wilted and released its moisture, add Milk (6 tbsp) and Granulated Consommé (1.5 tsp). Stir everything together and bring to a boil over medium heat.
    🕒 03:30
13. Once boiling, return the reserved chicken to the pan. Stir to combine and simmer for about 1 minute.
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14. After simmering for 1 minute, reduce to low heat. Add slurry (Potato Starch 1 tsp mixed with Water 2 tsp), adjusting the amount based on the cabbage's moisture, until the stew thickens.
    🕒 04:00
15. Once the stew has thickened, plate it and garnish with Coarse Black Pepper and Dried Parsley, if desired.
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