Chicken and Cabbage Pot

【Recipe】 Been wanting to try out the self saucing method on chicken and cabbage (instead of pork & Napa cabbage) 😅🙌🏻 And as expected, it was just as easy and delicious 😋 I still can’t believe how this delicious dish is cooked! I think my kids can even whip this up on their own 🙌🏻 This time round I used an egg to ‘bind’ the sauce, making it thicker and creamier. Totally optional of course. There’s so many ways to recreate this dish, you can also use fish, prawns and even beancurd, any kind of protein you like. 简单也会美味 🤤 This time round, I didn’t even add any oil. Simply arrange everything and cook over low heat till chicken is just cooked through. 🙌🏻 A must try, especially for busy you and me 😁 ———— 2 boneless skinless chicken whole legs, cut into smaller pieces 250g cabbage, cut into smaller pieces 1 medium onion sliced Marinade for chicken 2 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp pepper 1 tbsp mirin / cooking wine 1/2 tsp sugar Thickening mix 1 large egg + 1 tbsp water, pinch of salt + 1 tsp cornflour - mix well Method 1) Combine chicken with marinade and leave for 10 mins. 2) In the cold pot, add in cabbage, then arrange onion over it. 3) Finally layer the chicken pieces over (single layer, try not to stack). Cover and on the heat on low. 4) After 17-18 mins, open the cover and stir in the meat and cabbage. The chicken should be cooked, cabbage should be cooked down and there’s sauce at the base. 5) Cover and let it cook for another 5 mins. Meanwhile make the thickening egg mix. Whisk well and drizzle over the chicken & cabbage. 6) Let set for a couple mins, off heat and it’s done. Garnish with fried shallots and serve. Enjoy! ——————- ,

Good

% Daily Values based on a 2,000 calorie diet