Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

1. 1

   Cut the thigh meat into bite-sized pieces.

2. 2

   Cut the onion diagonally from the core, and roughly chop up the cabbage.

3. 3

   Add half of the butter to a frying pan and cook the onions until wilted.

4. 4

   Add the chicken meat and cook for about 2 minutes.

5. 5

   Add the remaining butter and cook the cabbage core.

6. 6

   Shake in the flour and cook well.

7. 7

   Add the milk and stir well with a wooden spoon.

8. 8

   Add the cabbage leaves and soup stock and boil for 5 minutes.

9. 9

   Flavor with salt and pepper and top with parsley.

10. 10

    This is a cream sauce so it doesn't use a lot of milk.

11. 11

    If you want to make a lot add milk while also slightly increasing the amount of flour.

* Per serving · 4 servings · Values may vary.

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