Salted chicken breast and cabbage

 

Ingredients

- 1 chicken breast (300g)

- 5 cabbage leaves (250g)

- A 1/2 tablespoon sesame oil

- A 1 teaspoon potato starch

- 2 teaspoons sesame oil

- A pinch of salt and pepper

- B 2 cloves (10g) grated garlic

- B 10g grated ginger

- B 2 finely chopped red chili peppers

- B 3 tablespoons sake

- B 2 teaspoons granulated chicken stock powder

- B 2 pinches of salt

- B A pinch of coarsely ground black pepper

Directions

1. Cut the cabbage into 3cm squares and place in a heat-resistant bowl. Coat with the sesame oil (A) and microwave (600W) for 1 minute and 30 seconds without covering with plastic wrap. While hot, coat with potato starch (A). Mix B together.

2. Cut the chicken into bite-sized pieces. Heat sesame oil in a frying pan over medium heat, add the chicken and cook. Sprinkle with salt and pepper, and flip once the color changes.

3. Add the cabbage and stir-fry over high medium heat. Add B and mix, coating the entire dish in the sauce.