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Chicken and Napa Cabbage in Egg Sauce

A classic Chinese dish in three parts: stir-fried napa cabbage, poached chicken, and savory egg sauce; a yummy dish that goes well with rice or flat rice noodles.
Chicken and Napa Cabbage in Egg Sauce.

Chicken and Napa Cabbage in Egg Sauce.

This chicken and napa cabbage in egg sauce is a Chinese dish that is very similar in taste and texture to wat tan hor fun. It is a very delicious dish that you can pair with a bowl of steamed rice to make for a complete meal.

The recipe may seem difficult from the outset, but the ingredients are easy to find. If you cook Chinese dishes at home, I am sure you already have all the ingredients in your pantry. And once you finish the prep work, the cooking steps themselves are a breeze.

Ingredients for chicken and napa cabbage in egg sauce: chicken breast, napa cabbage, eggs, garlic, ginger, scallions, salt, sugar, white pepper, oyster sauce, light soy sauce, Shaoxing wine, and sesame oil.

Ingredients for chicken and napa cabbage in egg sauce: chicken breast, napa cabbage, eggs, garlic, ginger, scallions, salt, sugar, white pepper, oyster sauce, light soy sauce, Shaoxing wine, and sesame oil.

Ingredients for chicken and napa cabbage in egg sauce

There are three parts to this dish: napa cabbage stir-fry, poached chicken, and egg sauce.

1. Napa cabbage stir-fry

The napa cabbage stir-fry is the easiest part of the dish, and it requires garlic, ginger, salt, and napa cabbage.

2. Poached chicken

We need boneless skinless chicken breast and a marinating sauce, a simple mix of light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper.

3. Egg sauce

The final part of this dish is the egg sauce, and we need chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, scallions, cornstarch, and eggs.

(Left) Cut chicken breast into thin slices and marinate with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. (Right) Chop napa cabbage into 2-inch squares.

(Left) Cut chicken breast into thin slices and marinate with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. (Right) Chop napa cabbage into 2-inch squares.

Marinate chicken and chop cabbage

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.

Chop cabbage

Wash and drain napa cabbage. Discard the core and chop into 2-inch squares.

I suggest separating the leaves from the stems. Cook the stems first for a couple of minutes before adding the leaves to ensure the same level of tenderness and crispiness.

(1) Fry garlic and ginger. (2) Add napa cabbage and salt. (3) Cook until cabbage wilts and start to turn translucent. (4) Remove napa cabbage from the wok and arrange on a serving platter.

(1) Fry garlic and ginger. (2) Add napa cabbage and salt. (3) Cook until cabbage wilts and start to turn translucent. (4) Remove napa cabbage from the wok and arrange on a serving platter.

Part 1: 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.

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.

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.

(1) Fry garlic and ginger. (2) Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. (3) Poach marinated chicken. (4) Remove chicken from the broth and arrange on the serving platter alongside napa cabbage.

(1) Fry garlic and ginger. (2) Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. (3) Poach marinated chicken. (4) Remove chicken from the broth and arrange on the serving platter alongside napa cabbage.

Part 2: 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.

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.

Remove poached chicken with a slotted spoon and arrange it on the serving bowl alongside napa cabbage.

(Left) Add scallions and thicken the broth with cornstarch slurry. (Right) Pour beaten eggs in thin stream while stirring clockwise to create egg drop soup effect.

(Left) Add scallions and thicken the broth with cornstarch slurry. (Right) Pour beaten eggs in thin stream while stirring clockwise to create egg drop soup effect.

Part 3: Egg sauce

Set the heat set to medium, add scallions to the broth, add the cornstarch slurry and stir for 3 minutes until the sauce is thick.

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.

Pour the sauce over napa cabbage and chicken, and garnish with fried shallots. Serve the dish immediately with steamed white rice.

Pour egg sauce over napa cabbage and chicken, garnish with fried shallot, and serve with steamed white rice.

Pour egg sauce over napa cabbage and chicken, garnish with fried shallot, and serve with steamed white rice.

Condiments for this dish

This dish is already great on its own, and it will be a satisfying meal even with just a bowl of steamed white rice.

If you have extra time, I highly suggest making some of these condiments to pair with the dish:

If you are not in the mood for rice, you can boil flat rice noodles to serve with the chicken and napa cabbage in egg sauce. It will become a dish that is very similar to wat tan hor fun. :)

Chicken and Napa Cabbage in Egg Sauce.

Chicken and Napa Cabbage in Egg Sauce.

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

Print Recipe

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 set 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.
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Indonesian Kitchen

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