Chicken and Napa Cabbage in Egg Sauce

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 8

Ingredients

  • 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

Instructions

  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.

Another great recipe by https://dailycookingquest.com.