John Myers
Braised Chinese Cabbage with Sliced chicken
The perfect braised chinese cabbage with sliced chicken recipe with a picture and simple step-by-step instructions.
- 500 g Chicken fillets
- 2 tsp Oil
- Salt pepper
- 750 g Chinese cabbage
- 1 Onion
- 3 Carrots
- 1 Red Bell pepper
- 100 g Red lenses
- 100 ml Vegetable broth
- 1 tbsp Soy sauce
- Parsley for garnish
- Wash the meat, pat dry and cut into strips.
- Heat the oil in a pan and fry the meat in it for 5 minutes until golden brown.
- Season with salt and pepper and remove from the pan.
- In the meantime, clean and wash the Chinese cabbage and cut into strips.
- Peel and finely chop the onion.
- Peel and chop the carrots and bell peppers.
- Add the onion and lentils to the frying fat and fry for approx. 2 minutes
- Add the cabbage, carrots and bell pepper and fry for 2 minutes.
- Deglaze with broth and simmer for about 5 minutes over low heat.
- Add shredded chicken and heat.
- Season to taste with soy sauce, salt and pepper.
- Arrange on plates and serve garnished with chopped parsley.
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