Chicken and chinese cabbage

Yield: 2 servings

Measure Ingredient
1 \N Chicken breast, boned and cut into bite sizes.
1 pounds Napa cabbage, 1 inch slices
4 \N Mushrooms, fresh sliced
4 \N 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
\N \N Salt
\N \N 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).

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