Chicken & chinese cabbage
2 Servings
Ingredients
| 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 | ||
Directions
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).