Simmered Chinese Cabbage and Fried Chicken (Uma-ni)

Adding the sushi vinegar at the end gives an extra good kick.

Recipe By: Mars walker (https://cookbuzz.com/kitchen/434)
Serves 2 Prep: 10 min Cook: 8 min

Ingredients

Chicken thighs 2
Chinese leaves 4
Carrot 1/2
Sake 1 tbsp
Salt & pepper a pinch each
Potato starch 1 tsp
Vegetable oil as required
Sauce:
Oyster sauce 2.5 tbsp
Sake 1 tbsp
Chicken stock powder 1 tsp
Water 200ml
Sugar 2 tsp
Soy sauce 1 tbsp
Pepper a little
Sesame oil 1 tsp
Sushi vinegar 1-1.5 tsp
Potato starch in a bit of water as required

Method

1
Remove the chicken skin and cut into bitesize pieces. Put in a bowl with the sake, salt and potato starch and rub well. Keep aside for 5 minutes. Cut the Chinese leaves 1cm wide and slice the carrot 2mm thick.
2
Put 1 tbsp of oil in a frying pan and fry the chicken for 5 minutes on high heat. When nicely browned, remove to a plate. Wipe away the oil in the pan with some kitchen paper.
3
Add 1 tbsp of oil to the same frying pan and stir fry the Chinese leaves and carrots on high heat until soft. Add the oyster sauce, sake, chicken stock powder, water and sugar and reduce.
4
When the liquid has reduced to about half, return the chicken from Step 2 and add the potato starch in a bit of water to thicken the sauce. Pour over the soy sauce, sesame oil and sushi vinegar on top and stir to finish.

Tips & Note

Simmered Chinese Cabbage and Fried Chicken (Uma-ni)

Adding the sushi vinegar at the end gives an extra good kick.

Recipe By: Mars walker (https://cookbuzz.com/kitchen/434)

Serves 2

Prep: 10 min

Cook: 8 min

Ingredients

Chicken thighs 2
Chinese leaves 4
Carrot 1/2
Sake 1 tbsp
Salt & pepper a pinch each
Potato starch 1 tsp
Vegetable oil as required
Sauce:
Oyster sauce 2.5 tbsp
Sake 1 tbsp
Chicken stock powder 1 tsp
Water 200ml
Sugar 2 tsp
Soy sauce 1 tbsp
Pepper a little
Sesame oil 1 tsp
Sushi vinegar 1-1.5 tsp
Potato starch in a bit of water as required

Simmered Chinese Cabbage and Fried Chicken (Uma-ni)

Recipe ID :2525 Posted on 20 MAR 2017

Serves 2

Prep 10min
Cook 8min
views 1,282
printed 0

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Adding the sushi vinegar at the end gives an extra good kick.

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Ingredients

Print Ingredients Email Ingredients
2
4
1/2
1 tbsp
a pinch each
1 tsp
as required
2.5 tbsp
1 tbsp
1 tsp
200ml
2 tsp
1 tbsp
a little
1 tsp
1-1.5 tsp
as required

Method

Prep
10min
Cook
8min
1
Remove the chicken skin and cut into bitesize pieces. Put in a bowl with the sake, salt and potato starch and rub well. Keep aside for 5 minutes. Cut the Chinese leaves 1cm wide and slice the carrot 2mm thick.
2
Put 1 tbsp of oil in a frying pan and fry the chicken for 5 minutes on high heat. When nicely browned, remove to a plate. Wipe away the oil in the pan with some kitchen paper.
3
Add 1 tbsp of oil to the same frying pan and stir fry the Chinese leaves and carrots on high heat until soft. Add the oyster sauce, sake, chicken stock powder, water and sugar and reduce.
4
When the liquid has reduced to about half, return the chicken from Step 2 and add the potato starch in a bit of water to thicken the sauce. Pour over the soy sauce, sesame oil and sushi vinegar on top and stir to finish.
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Adding the sushi vinegar at the end gives an extra good kick.
Chicken thighs, Chinese leaves, Carrot, Sake, Salt & pepper, Potato starch, Vegetable oil, Sauce:, Oyster sauce, Chicken stock powder, Water, Sugar, Soy sauce, Pepper, Sesame oil, Sushi vinegar, Potato starch in a bit of water
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