Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

Source : Cut The Thigh Meat Into Bite-sized Pieces Cut The Onion Diagonally From The Core And Roughly Chop Up The Cabbage Add Half Of The Butter To A Frying Pa...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 18, 2021

Step:

  1. Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.

  2. Add half of the butter to a frying pan and cook the onions until wilted. Add the chicken meat and cook for about 2 minutes.

  3. Add the remaining butter and cook the cabbage core. Shake in the flour and cook well. Add the milk and stir well with a wooden spoon.

  4. Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.

  5. This is a cream sauce so it doesn't use a lot of milk. If you want to make a lot add milk while also slightly increasing the amount of flour.


Ingredients

  1. 1/6 th Chinese cabbage (400 g)
  2. 1 Chicken thigh or breast meat
  3. 1/2 Onion
  4. 3 tbsp Butter or margarine
  5. 1 1/2 tbsp Cake flour
  6. 1 tsp Soup stock granules
  7. 200 to 230 ml Milk
  8. 1 Salt and pepper (as desired)
  9. 1 Fresh parsley (as desired)

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