ShaCha Braised Chicken with Baby Chinese Cabbage|A savory home-style dish featuring tender chicken cubes braised with baby Chinese cabbage in rich ShaCha (satay) sauce. Perfect for family meals, combining umami depth with the freshness of vegetables.

Preparation time

30 minutes

Recipe portion

3 Servings

Preparation method

Braising

Tender chicken cubes braised with baby Chinese cabbage in savory ShaCha sauce

Ingredients

Preparation procedures

STEP
1

Prepare all the ingredients.
STEP
2

Cut each baby Chinese cabbage in half. Slice the firm white stems into strips. Cut the boneless chicken thighs into bite-sized pieces.
STEP
3

Heat oil in a pan and sauté the chili bean paste until fragrant. Add the cabbage stems and stir-fry over medium-high heat until slightly browned, then remove and set aside. In the same pan, add a little more oil and place the chicken pieces skin-side dow
STEP
4

Push the chicken to the sides of the pan, add barbecue sauce (ShaCha sauce) to the center and stir-fry until fragrant. Then add the cabbage leaves and stems back into the pan and toss everything together.
STEP
5

Add the cabbage leaves and stems to the pan and stir to combine. Then pour in the rice wine, water, ginger slices, mirin, and soy sauce. Mix well, cover with a lid, bring to a gentle boil over low heat, and simmer for 10 minutes.
STEP
6

Before serving, add 1 tablespoon of black vinegar over the dish to enhance the flavor. Finish with a sprinkle of white sesame seeds.