Chicken and Napa Cabbage in Egg Sauce

5.0 from 7 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Chicken Egg Vegetables

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 8

Ingredients

• 1 pair of skinless boneless chicken breast (~ 450 gram / 1 lb)
• 1 kg (2.2 lb) napa cabbage
• 2 tablespoon oil
• 6 cloves garlic, minced
• 2 inch ginger, minced
• 1/2 teaspoon salt
• 6 cups chicken stock
• 4 tablespoon oyster sauce
• 2 tablespoon Shaoxing wine
• 1/2 teaspoon sesame oil
• 2 tablespoon sugar
• 1/2 teaspoon ground white pepper
• 4 scallions, chop into 1 inch pieces
• cornstarch slurry (4 tablespoon cornstarch + 4 tablespoon water)
• 2 eggs, lightly beaten
• Marinating sauce for chicken
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon oyster sauce
• 1/2 teaspoon Shaoxing wine
• 1/2 teaspoon sesame oil
• 1/2 teaspoon cornstarch
• 1/2 teaspoon ground white pepper
• Condiments (optional)
• fried shallots and/or garlic
• garlic ginger chili sauce
• green chili pickle

Instructions

1. Marinate chicken: Cut chicken breast into thin slices and place in a mixing bowl. Add light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. Mix well and marinate for 15 minutes.
2. Chop cabbage: Wash and drain napa cabbage. Discard the core and chop into 2-inch squares. Separate the stems from the leaves.
3. Stir fry cabbage: Heat a wok over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté half of the garlic and half of the ginger until fragrant, about 3 minutes.
4. Add the stems of napa cabbage and stir for 2 minutes. Add the leaves of napa cabbage and salt. Continue stir-frying for another 2 minutes. We want the cabbage to wilt but still retain its crispiness.
5. Remove the cabbage from the wok and arrange it in a large serving bowl. You can use a 9”x13” baking dish if you don’t have a large serving bowl.
6. Poach chicken: Heat the wok again over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté the remaining garlic and ginger until fragrant, about 3 minutes.
7. Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper and bring to a boil. Add marinated chicken breast and gently poach until tender, about 1 minute.
8. Remove poached chicken with a slotted spoon and arrange it on the serving bowl alongside napa cabbage.
9. Egg sauce: Set the heat to medium, add scallions to the broth, add the cornstarch slurry and stir for 3 minutes until the sauce is thick.
10. Turn off the heat. Pour lightly beaten egg in a thin stream while gently stirring the sauce in a clockwise direction to create the egg drop soup effect.
11. Serve: Pour the sauce over napa cabbage and chicken, and garnish with fried shallots. Serve the dish immediately with steamed white rice.