Chicken and Cabbage Recipe
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 30 mins
Ingredients (11)
- 18 oz skinless boneless chicken thigh cut into 1-inch pieces
- 15 oz cabbage shredded
- 2 oz onion cut into wedges
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp garlic minced
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1/4 cup scallions chopped
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cut the chicken thighs into 1-inch slices.
Slice the cabbage: Half the vegetable right down the middle, then cut each half into halves again. Remove the core on each half by making two diagonal incisions on the sides. Lay the half flat, and make 1/8" slices to have thin cabbage shreds.
Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it. After that, cook the rice using a rice cooker or an instant pot.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them with a knife to remove the peel with ease. Mince the peeled cloves.
Cut the onion into wedges: Half the onion lengthwise and slice off the root and head. Lay one half flat, and make a vertical cut right through the center and have two large wedges. Flip the large wedges and cut them into four small wedges.
Chop the scallions: Rinse the scallions, pat dry, then lay them in an even layer on a cutting board. Remove 2 inches of the tops and the root ends, then slide the blade of a sharp knife in a back-and-forth motion to make scallion rings.
Cook:
Saute the garlic in olive oil: In a skillet over medium heat, add 2 tbsp olive oil and 1 tbsp garlic. Stir well for 30 seconds.
Add the chicken, salt, pepper, and paprika: Add 18 oz skinless boneless chicken thigh, 3/4 tsp salt, 1/2 tsp ground black pepper, and 1 tsp paprika. Stir well for 7 minutes.
Add the onion: Add 2 oz onion and stir for 30 seconds.
Add the cabbage and butter: Add 15 oz cabbage and 1 tbsp butter. Turn to heat to high and stir-fry for 5 minutes.
Add the scallion: Remove from the heat, then sprinkle 1/4 cup scallion on top.
Serve with 3 1/2 cups cooked medium-grain rice (for 4 servings).
