I know the dish above looks a little bland and colorless, but if you'd tasted it the other night, it delivered a powerful punch of ginger, garlic and 5-spice powder. This is one of my family favorites, that I'm sure my daughters will want to make in the future, the recipe being passed down from from my parents and a comfort food that reminds me of home. With steamed rice, it makes a quick and easy meal for a mid-week dinner, it's cheap and cheerful, but so satisying and full of flavor.
I love to make this dish with chicken, cut up into small pieces with the bone in, but if you prefer not to suck on bones (the best part in my opinion), then it's just as delicious with beef steak or pork tenderloin. I prefer to use regular white cabbage to give a pleasing crunchiness to the dish, but I've also seen recipes which use Napa cabbage, however, this tends to wilt down very quickly so won't give the same crunch. By all means add any other vegetables you have on hand to add color, just don't over cook them.
You'll notice that there are 2 special ingredients you may not have in your pantry - 5 spice powder (or Chinese spice powder) and Oyster sauce, see Beef and Broccoli entry. I would encourage you to try and find them at your local Chinese supermarket, because it will really make a huge difference to the dish and give a more authentic flavor.
Chicken and Cabbage Stir Fry (Serves 4 or 5)
Ingredients:
3 lb. whole chicken or thighs, skin removed
3 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
1/2 small green cabbage, thinly sliced
1 medium onion, peeled and sliced
1/2 teaspoon 5 spice powder
1/2 cup soy sauce, approx.
2 tablespoons canola or vegetable oil
1/2 cup chicken broth or water
2 tablespoons oyster sauce
Salt and black pepper
Directions:
- If using a whole chicken, it should be cut up. See "how to cut up a chicken".
- In a large mixing bowl, place the chicken pieces, garlic, ginger, 5 spice powder, 1 tablespoon oil and 2 tablespoons soy sauce. Stir together to coat and leave to marinate in fridge for at least 30 minutes.
- Meanwhile, in a large skillet with lid, heat the remaining oil over high heat and add the onion and cabbage. Stir frequently until the cabbage starts to soften and turn brown. Turn onto a clean plate and set aside.
- Return the same skillet to the heat on high and add the chicken. Continue cooking until browned on both sides. If your skillet is too small, then do this in 2 batches.
- Add the chicken broth or water to deglaze the pan. Reduce the heat to low, cover and braise until the chicken is fully cooked and no longer pink inside.
- Return the cabbage mixture to the pan, adding the remaining soy sauce and oyster sauce. Increase the heat to finish cooking, taste and season with salt and pepper if needed.
- Serve the dish with steamed rice. Enjoy!
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