Healthy Spicy Simmered Chinese Cabbage and Chicken
The umami that comes out of the vegetables and chicken thigh meat is absorbed by the cellophane noodles, and they are sooo good. You'll be able to enjoy tons of Chinese cabbage with this dish. The spiciness will warm you right up.
Divide the Chinese cabbage into the stem and leaf parts and cut into easy to eat pieces.
Peel the carrot and cut into easy to eat pieces.
Take the skin and excess fat off the chicken thigh meat and cut into large bite-sized pieces.
Soak the cellophane glass noodles in boiling water until they're not too soft, and cut up roughly. Cut the green onion into 5 cm long pieces.
Put the cabbage stems, carrot and the chicken stock granules dissolved in the hot water, cover with a lid and steam-cook over medium heat.
When it comes to a boil, put the chicken on top, cover with the green cabbage leaves, put the lid back on and continue steam-cooking.
When the vegetables are softened, add the combined gochujang, doubanjiang and soy sauce and continue steam-cooking.
When the vegetables are totally softened add the cut noodles and green onions from Step 4, and it's done.
Story Behind this Recipe
You get tired of having Chinese cabbage in hot-pots all the time... so I tried simmering it in a warming spicy broth.
If you have a pot that retains heat well, you can simmer it for a while and then just leave it to cook with residual heat. Cellophane glass noodles made out of potato starch may dissolve, so use the kind made with green soy beans. Adjust the spiciness to taste.