Chicken & chinese cabbage
2 Servings
Quantity | Ingredient | |
---|---|---|
1 | Chicken breast, boned and cut into bite sizes. | |
1 | pounds | Napa cabbage, 1 inch slices |
4 | Mushrooms, fresh sliced | |
4 | Mushrooms, Chinese black presoaked and sliced | |
¾ | cup | Chicken broth |
¾ | cup | Chicken broth |
1 | tablespoon | Cornstarch dissolved in 2 T cold water |
½ | teaspoon | MSG |
1 | teaspoon | Rice Wine |
1 | tablespoon | Soy Sauce |
Salt | ||
Pepper |
Stir-fry chicken in 2 T oil until meat changes color.
Add cabbage and both kinds of mushrooms. Continue stir-frying as you pour in the chicken broth.
When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG, rice wine, soy sauce, salt and pepper. Stir-fry until sauce thickens (not a very thick sauce).