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Chicken and Napa Cabbage in Egg Sauce

If you have ever encountered Chinese dishes with egg sauce in it, then you are probably going to be familiar with this recipe, or at the very least the texture and what you can expect out of it. If not, I am pretty sure that most people have tasted egg drop soup, and you can think of egg sauce dishes as close relatives to the soup with a slightly thicker consistency and is of course saltier since we do pair the finished dish with steamed white rice.

Chicken and Napa Cabbage in Egg Sauce

Chicken and Napa Cabbage in Egg Sauce

Chicken and Napa Cabbage in Egg Sauce

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 8

Print Recipe


  • 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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Indonesian Kitchen

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