Chinese Cabbage Stew

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   ["To make the ""stew that goes well with rice"" version, just add some soy sauce when you saute the chicken.", "It will be more fragrant than adding it later.", "Saute the chicken, carrots and potatoes.", "Prepare the roughly chopped Chinese cabbage.", "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.", "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.", "Even a huge amount of Chinese cabbage will shrink down when you poke it into the stew.", "When the Chinese cabbage has softened and cooked down, add milk to finish.", "If you add too much soy sauce to the rice version, you'll become tired of the flavor, so keep it mild."]

* Per serving · 4 servings · Values may vary.

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