Gentle stew of chicken and Chinese cabbage

 

[Ingredients (Serves 2)]

1 chicken thigh (approx. 300g)

1/8 head of Chinese cabbage (approx. 400g)

1/3 carrot

30g dried vermicelli

2 tablespoons salt koji

400mL dashi stock

A [1 tablespoon soy sauce, 2 teaspoons mirin]

1 teaspoon sesame oil

[Preparation]

(1) Cut the chicken thighs into bite-sized pieces and place them in a bag. Add the salt koji and rub together, then let sit for about 30 minutes.

(2) Separate the cabbage core and leaves, slice the core, and roughly chop the leaves. Cut the carrot into thin strips.

(3) Add the dashi stock to a pot and bring to a boil. Once boiling, add the chicken, cabbage core, and carrot from (1). Once boiling, cover and simmer over low-medium heat until the vegetables are tender. (4) Once cooked through, add the Chinese cabbage leaves and vermicelli and simmer over low to medium heat for 5 to 7 minutes.

(5) Add A and adjust the flavor, then finish by drizzling in sesame oil.