Recipe: Perfect Sukiyaki Style Stewed Chicken and Chinese Cabbage

Recipe: Perfect Sukiyaki Style Stewed Chicken and Chinese Cabbage Delicious, fresh and tasty.

Sukiyaki Style Stewed Chicken and Chinese Cabbage. Great recipe for Sukiyaki Style Stewed Chicken and Chinese Cabbage. For the sugar, use light brown sugar or brown sugar, if possible, since the colored sugar tends to give a richer taste. Recipe by Sweetpy Great recipe for Easy and Simple Chicken Sukiyaki.

I didn't use this time, but burdock root and.

If you like recipes like this one, you'll love this Cabbage and Sausage Stew, Ground Turkey Cabbage Skillet, and this Spicy Chicken with Sauteed Cabbage and Zucchini Bowls.

Thai sukiyaki uses similar ingredients, but is a lot more freewheeling.

You can have Sukiyaki Style Stewed Chicken and Chinese Cabbage using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sukiyaki Style Stewed Chicken and Chinese Cabbage

1. It’s 1 tbsp of Vegetable oil.

2. You need 400 grams of Chicken thigh meat.

3. It’s 600 grams of Chinese cabbage.

4. Prepare 2 tbsp of each ● Soy sauce, sugar, mirin, and sake.

Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.

Heat the oil in a large skillet or wok over medium heat.

Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms..

Flip and cook the other side of the meat.

Sukiyaki Style Stewed Chicken and Chinese Cabbage instructions

1. Chop the chicken into bite-sized pieces. Roughly chop the Chinese cabbage..

2. In a sauce pan or deep frying pan, heat vegetable oil, then sauté the chicken over medium-high heat. Remove from the pan when the color darkens..

3. Place the Chinese cabbage in the pan, then sauté on medium heat until slightly tender. Return the chicken to the pan..

4. Cover with a lid, then simmer on low to medium heat. Remove the lid, then add the prepared seasoning and lightly stir..

5. Cover with the lid, then simmer for about 10 to 12 more minutes. Let cool to let the flavors settle, then its ready to serve..

You can pour a little bit of Sukiyaki Sauce over the meat and enjoy some (or all) of the sweet and nicely caramelized meat now (this is to enjoy the good quality meat), and continue to the next step.

Add the chicken and tamari and mix in well.

Add cabbage, boy choy, mushrooms, water chestnuts and tofu.

Mix arrowroot in the water and add to the wok.

Stir in the remaining ingredients for the sauce.