Spring Cabbage Chicken Boil recipe
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Ingredients
- 1 ½ cups water 2 tablespoons soy sauce 2 tablespoons sake 2 tablespoons mirin (Japanese sweet wine) ½ pound skin-on chicken thighs, or more to taste, cut into pieces ½ medium head spring cabbage 1 tablespoon butter, or to taste, cut into small cubes 2 tablespoons chopped green onion, or to taste
Nutrition Info
- 348.1 caloriescarbohydrate: 20.3 gcholesterol: 79.1 mgfat: 17.2 gfiber: 6 gprotein: 21.9 gsaturatedFat: 6.9 gservingSize: -sodium: 1043.9 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Spring Cabbage Chicken Boil
Directions
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Stir water, soy sauce, sake, and mirin together in a large pot. Lay chicken into the liquid with the skin-side down. Place pot over medium heat, cover pot with lid, and bring liquid to a boil, cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes.
Push chicken to the sides of the pot to make room for the cabbage, put cabbage into the liquid with the cut-side down. Replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more.
Dot top of mixture with butter cubes. Replace lid and cook just until butter melts, 1 to 2 minutes. Transfer everything to a serving dish and garnish with green onion.