Chicken and Napa Cabbage in Egg Sauce

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 8


  • 1 pair of skinless boneless chicken breast, thinly sliced
  • 2 tablespoon oil
  • 6 cloves garlic, minced
  • 2 inch ginger, minced
  • 1 small-medium napa cabbage, cut into 2 inch squares
  • 1/2 teaspoon salt
  • 6 cups chicken stock
  • 4 tablespoon oyster sauce
  • 2 tablespoon Shaoxing
  • 1/2 teaspoon sesame oil
  • 2 tablespoon sugar
  • 1/2 teaspoon ground white pepper
  • 4 scallions, chop into 1 inch pieces
  • 4 tablespoon corn starch + 5 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
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon ground white pepper


  1. In a mixing bowl, marinate chicken breast with marinating sauce and set aside for 15 minutes while you prepare the rest of the ingredients.
  2. Heat oil in a wok and fry half of the garlic and half of the ginger until fragrant, about 3 minutes.
  3. Add napa cabbage and salt to the wok and stir fry until cabbage has wilted, but is still crispy, about 4 minutes. Remove the cabbage and transfer to a serving plate (note: you may need a 9 inch x 13 inch glass baking dish to hold the finished dish).
  4. Heat the remaining garlic and ginger in the wok until fragrant, about 3 minutes. Add chicken stock, oyster sauce, Shaoxing, sesame oil, sugar, and ground white pepper. Once it reaches a gentle boil, add the marinated chicken breast and gently poach until cooked and tender, about 1 minute. Transfer the chicken breast with a slotted spoon and place on top of the cooked cabbage.
  5. Add scallions into the wok, then thicken the sauce with corn starch solution and continue cooking for another 3 minutes.
  6. Turn off heat, then pour the lightly beaten egg in a thin stream while gently stirring the sauce in a clockwise direction to create the fluffy egg sauce effect. Pour the sauce on top of the cooked chicken and cabbage. Serve immediately with steamed white rice.

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