Chop the cabbage into 2 cm pieces and cut the chicken into 1 cm strips. Sprinkle the chicken with sake and set aside.
Spread out the cabbage in a frying pan and add the soup stock cubes on top.
Place the chicken strips on top, then sprinkle with salt and pepper.
Place the lid on the frying pan and cook over medium heat. Once the chicken has cooked through, the dish is finished.
Story Behind this Recipe
I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.
You don't need to use any water or oil. The chicken is steam-cooked with the moisture that comes out of the cabbage leaves and it makes the chicken tender. You can also taste the sweetness of the cabbage in the dish. The key point to this dish is not touching the ingredients while they are cooking.