How to Make Homemade Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Make Speedy Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce using 9 ingredients and 5 steps. Here is how you can achieve that.

A standard dish for winter in our house. This is also delicious as a pasta sauce. It's good to cook the cabbage first (both the core and the leaves), but I think adding the leaves later makes this easier to make. -Adding bacon, broccoli, etc makes it even more delicious. -For broccoli; boil it first then add it last. Recipe by Yuuyuu0221.

Ingredients and spices that need to be Get to make Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce:

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)

Steps to make to make Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

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.

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