Name: Chicken and Cabbage Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4–6 servings
Cuisine: Chinese
Ingredients: CABBAGE; 300 g cabbage, cut into thick slices; 1/8 tsp sugar; 1/4 tsp salt; 2 tsp rice wine; CHICKEN; 285 g chicken breast or thigh, sliced; 1 1/2 tsp soy sauce; 1/2 tsp dark soy sauce; 3 tsp water; 1/4 tsp sugar; 1/8 tsp white pepper; 1/2 tsp baking soda; 4 tsp cornstarch; 2 tsp sesame oil; STIR FRY; 4 slices ginger; 2 green onions, white and green parts separated; 4 cloves garlic, minced; 2 tsp rice wine; 2 tsp soy sauce; 1 tsp dark soy sauce; 1/2 cup water; 1 tsp cornstarch; Cooking oil, as needed

Method

15 steps

Finely mince four cloves of garlic and prepare four slices of ginger.
Cut two green onions into 2-inch sections, keeping stem and leafy parts separate.
Cut cabbage into 2-inch thick slices and separate the layers of leaves.
Slice chicken into pieces and marinate with soy sauce, dark soy sauce, water, sugar, white pepper powder, baking soda, and cornstarch; then mix in sesame oil.
Mix cornstarch and cold water until dissolved to prepare the cornstarch slurry.
Heat oil in a pan over medium-high heat, add a tiny bit of sugar and salt, then stir fry cabbage for about 1 minute.
Add rice wine and stir fry for another 30 seconds, then remove cabbage from pan.
Add more oil if needed, add ginger slices to the pan, and let sizzle briefly.
Add chicken to the pan, spread out, and pan fry until golden on the bottom.
Add stem part of green onion and minced garlic, stir fry until chicken is about 70% cooked.
Add rice wine to the chicken, stir to evaporate alcohol.
Season chicken with soy sauce and dark soy sauce, stir fry until evenly colored.
Add cornstarch slurry, stir until sauce thickens.
Return cabbage to the pan along with leafy green parts of green onion, toss to combine.
Serve hot with rice or noodles.