Healthy Spicy Simmered Chinese Cabbage and Chicken

1. 1

   Divide the Chinese cabbage into the stem and leaf parts and cut into easy to eat pieces.

2. 2

   Peel the carrot and cut into easy to eat pieces.

3. 3

   Take the skin and excess fat off the chicken thigh meat and cut into large bite-sized pieces.

4. 4

   Soak the cellophane glass noodles in boiling water until they're not too soft, and cut up roughly.

5. 5

   Cut the green onion into 5 cm long pieces.

6. 6

   Put the cabbage stems, carrot and the chicken stock granules dissolved in the hot water, cover with a lid and steam-cook over medium heat.

7. 7

   When it comes to a boil, put the chicken on top, cover with the green cabbage leaves, put the lid back on and continue steam-cooking.

8. 8

   When the vegetables are softened, add the combined gochujang, doubanjiang and soy sauce and continue steam-cooking.

9. 9

   When the vegetables are totally softened add the cut noodles and green onions from Step 4, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.