Smooth stewed Chinese cabbage and vermicelli
The Chinese cabbage is simmered until it becomes soft and brings out its sweetness. This dish is perfect with rice
How to make it
1
Shred the Chinese cabbage. Chop the steamed chicken into bite-sized pieces. Soak the glass noodles in water beforehand
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped garlic and sliced steamed chicken
3
When the garlic becomes fragrant, add the sake, Chinese soup, and Chinese cabbage
4
Cover and simmer for 5 minutes
5
Remove the lid, add the drained vermicelli, sugar and pepper, and simmer further
6
Once the sauce has reduced by about half, thicken it with water-dissolved potato starch and finish by adding a drizzle of green onion oil
Ingredientsfor 2 people
-
- Chinese cabbage
- 200g
-
- Steamed chicken
- 100g
-
- Vermicelli
- 20g
-
- Scallion oil
- 1 tablespoon
-
- minced garlic
- 1 tsp
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 400cc
-
- sugar
- Small amount
-
- Pick it
- Small amount
-
- Water-soluble potato starch
- 1 tablespoon
-
- green onion oil For finishing with
- 1 tsp
[PR]
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