Spring Cabbage Chicken Boil – a delicious recipe with water, soy sauce, sake, chicken, head spring cabbage, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir water, soy sauce, sake, and mirin together in a large pot. Lay chicken into the liquid with the skin-side down. Place pot over medium heat, cover pot with lid, and bring liquid to a boil; cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes.
2
Push chicken to the sides of the pot to make room for the cabbage; put cabbage into the liquid with the cut-side down. Replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more.
3
Dot top of mixture with butter cubes. Replace lid and cook just until butter melts, 1 to 2 minutes. Transfer everything to a serving dish and garnish with green onion.
132
kcal
Calories
8
g
Fat
1
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups water, 2 tablespoons soy sauce, 2 tablespoons sake, 2 tablespoons mirin (Japanese sweet wine), and more.
Yes, Spring Cabbage Chicken Boil falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
