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1
Separate the napa cabbage into greens and core, and cut each into large pieces.
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2
Cut off the greens from turnips, peel and quarter.
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3
Thinly slice the mushrooms.
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4
Crush the garlic.
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5
Parboil the turnip greens and cut into easy-to-eat sizes.
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6
I also recommend parboiling the cabbage leaves at this point, so it retains its color better.
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7
Cut the chicken into bite-sized pieces and season with salt.
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8
Coat with 1 tablespoon of water (not listed) and rub well.
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9
The meat will soften this way.
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10
In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order.
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11
Pour enough water to cover about the bottom half, and turn the heat to high.
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12
Once it reaches a boil, reduce to low heat.
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13
Once the veggies start to turn translucent, turn off the heat.
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14
Add vegetable oil and garlic in a frying pan, and saute over low heat.
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15
Once fragrant, cook the chicken and mushrooms over medium heat.
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16
Once the chicken is cooked through after about 6 minutes of sauteing, add butter, and sprinkle as if coating the chicken with flour.
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17
Stir well while being careful not to let it brown.
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18
Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again... repeat this process and thin out the sauce.
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19
Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat.
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20
Add the parboiled turnip greens, season with salt and it's done.
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21
To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like.
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22
If you microwave the flour, it won't be floury and makes this easier to cook.
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23
Please refer to Step 1 in.
