Chinese Cabbage Stew Recipe by cookpad.japan
Cooking Instructions 1 To make the "stew that goes well with rice" version, just add some soy sauce when you sauté the chicken. It will be more fragrant than adding it later. 2 Sauté the chicken, carrots and potatoes. Prepare the roughly chopped Chinese cabbage. 3 Add 200 ml less water than is indicated on the stew roux box. This is because extra moisture will come out of the Chinese cabbage. When the stew comes to a boil, skim off the scum. 4 When the carrots and potatoes are cooked, add the stew roux. The box says you should simmer for 10 minutes after adding the roux, but I just stir it a few times and add the Chinese cabbage. 5 Even a huge amount of Chinese cabbage will shrink down when you poke it into the stew. 6 When the Chinese cabbage has softened and cooked down, add milk to finish. 7 If you add too much soy sauce to the rice version, you'll become tired of the flavor, so keep it mild. 1 To make the "stew that goes well with rice" version, just add some soy sauce when you sauté the chicken. It will be more fragrant than adding it later. 1 To make the "stew that goes well with rice" version, just add some soy sauce when you sauté the chicken. It will be more fragrant than adding it later. 2 Sauté the chicken, carrots and potatoes. Prepare the roughly chopped Chinese cabbage. 2 Sauté the chicken, carrots and potatoes. Prepare the roughly chopped Chinese cabbage. 3 Add 200 ml less water than is indicated on the stew roux box. This is because extra moisture will come out of the Chinese cabbage. When the stew comes to a boil, skim off the scum. 3 Add 200 ml less water than is indicated on the stew roux box. This is because extra moisture will come out of the Chinese cabbage. When the stew comes to a boil, skim off the scum. 4 When the carrots and potatoes are cooked, add the stew roux. The box says you should simmer for 10 minutes after adding the roux, but I just stir it a few times and add the Chinese cabbage. 4 When the carrots and potatoes are cooked, add the stew roux. The box says you should simmer for 10 minutes after adding the roux, but I just stir it a few times and add the Chinese cabbage. 5 Even a huge amount of Chinese cabbage will shrink down when you poke it into the stew. 5 Even a huge amount of Chinese cabbage will shrink down when you poke it into the stew. 6 When the Chinese cabbage has softened and cooked down, add milk to finish. 6 When the Chinese cabbage has softened and cooked down, add milk to finish. 7 If you add too much soy sauce to the rice version, you'll become tired of the flavor, so keep it mild. 7 If you add too much soy sauce to the rice version, you'll become tired of the flavor, so keep it mild. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups Fluffy Omelette with Mochi Authentic Aglio, Olio, e Peperoncino Yomogi Umegae-mochi Easy Extravagant Seafood Don All-purpose Yukhoe Sauce for Steak, Seared Meats and Fish Orangettes Simple Thick & Fluffy Omelette Seafood Tomato Pasta Soup Homemade 1/2 pound Garlic and Herbs Juicy Lucy's Genovese Sauce and Cheese Spring Rolls Fluffy Omelette with Mochi Authentic Aglio, Olio, e Peperoncino Yomogi Umegae-mochi Easy Extravagant Seafood Don All-purpose Yukhoe Sauce for Steak, Seared Meats and Fish Orangettes Simple Thick & Fluffy Omelette Seafood Tomato Pasta Soup Homemade 1/2 pound Garlic and Herbs Juicy Lucy's Genovese Sauce and Cheese Spring Rolls