Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

Boils quickly so you can make this very quickly. A simple yet delicious cream sauce.

Ingredients: 2 servings

Chinese cabbage
1/6th (about 400 g)
Chicken thigh or breast meat
Butter or margarine
3 tablespoons
Cake flour
1 1/2 tablespoons
Soup stock granules
1 teaspoon
200 to 230 ml
Salt and pepper
to taste
Fresh parsley
as you like


1. Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.
2. Add half of the butter to a frying pan and cook the onions until wilted. Add the chicken meat and cook for about 2 minutes.
3. Add the remaining butter and cook the cabbage core. Shake in the flour and cook well. Add the milk and stir well with a wooden spoon.
4. Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.
5. This is a cream sauce so it doesn't use a lot of milk. If you want to make a lot add milk while also slightly increasing the amount of flour.

Story Behind this Recipe

A standard dish for winter in our house. This is also delicious as a pasta sauce.