Sprinkle the chicken breast with salt, white pepper, and sake. Wrap loosely with plastic wrap and microwave for 4 - 4.5 minutes. The residual heat will cook it through.
Cut the vegetables into bite-size pieces. Add vegetable oil to a pot and heat. Lightly stir fry all the vegetables except the Chinese cabbage.
Add 200 ml of water and the liquid from steaming the chicken. Cover and simmer over medium heat for 7-8 minutes. Add the Chinese cabbage, cover and simmer for 2-3 more minutes.
Cut the steamed chicken into bite-size pieces. Add the white sauce and strained corn and mix well. Finally, add the steamed chicken and adjust the flavor with salt and white pepper.
Heat over medium-low heat, being careful not to let it burn onto the bottom of the pot, until it simmers. It's done!
Refer to Recipe ID: 1271347 for how to make white sauce.
Story Behind this Recipe
I want my growing children to enjoy vegetables and meat! This is a recipe I came up with that uses as few additives as possible and really shows off the flavor of the fresh ingredients. It turned out to be a milky, healthy, mildly-flavored stew.
After you microwave the chicken, let it sit for a while. The residual heat will cook it through to the center. (Press down the center and if no red juice comes out, it's done) After you add chicken to the pot, be careful not to overcook it!