Hmong Cabbage and Chicken Recipe: A Flavorful and Healthy Dish
Equipment
- Wok or Large Skillet Essential for stir-frying the ingredients for even cooking.
- Wooden spoon or spatula For stirring the ingredients during cooking.
- Knife To chop chicken, cabbage, garlic, and ginger.
- Cutting Board For safe and easy chopping of vegetables and chicken.
- Grater or Zester For grating ginger.
- Measuring spoons For accurately measuring soy sauce, fish sauce, and oil.
- Ladle or Serving Spoon For serving the dish once it's cooked.
Ingredients
- 500 g Chicken boneless Thighs for juiciness or breasts for leaner option.
- 1 head Green cabbage Thinly sliced for even cooking.
- 4 cloves Garlic Minced to enhance aroma and flavor.
- 1 inch Ginger Grated for a fresh spicy undertone.
- 3 tbsp Soy sauce Light soy sauce preferred for balance.
- 1 tbsp Fish sauce Optional for deeper umami flavor.
- 2 tbsp Vegetable oil Ideal for stir-frying.
- 1 cup Water or chicken stock Adds moisture and rich flavor to the dish.
- to taste Chilies Optional for extra spice.
- 1 tsp Sesame oil Optional adds a nutty aroma.
- 1 stalk Green onions Chopped for garnish.
Instructions
Heat the oil in a wok or large skillet:
- Add 2 tablespoons of vegetable oil to the pan and place it over medium-high heat.
- Allow the oil to heat up until it shimmers.
Cook the garlic and ginger:
- Add 4 minced garlic cloves and 1-inch of grated ginger to the hot oil.
- Stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn them.
Sear the chicken:
- Add 500g of chopped chicken pieces (either boneless thighs or breasts) to the pan.
- Stir-fry for 5-7 minutes until the chicken is browned on all sides and cooked through.
Add the soy and fish sauces:
- Pour in 3 tablespoons of soy sauce and 1 tablespoon of fish sauce.
- Stir well to coat the chicken in the sauces and allow them to simmer for 1 minute, enhancing the flavor.
Add the cabbage:
- Stir in 1 medium head of thinly sliced cabbage.
- Mix it well with the chicken and let it cook for 3-5 minutes until it wilts down.
Simmer with stock or water:
- Add 1 cup of water or chicken stock to the skillet.
- Cover and simmer for 5-10 minutes, allowing the cabbage to soften while keeping its crispness.
Adjust seasoning and garnish:
- Taste the dish and adjust with more soy sauce or salt if needed.
- For extra flavor, drizzle 1 teaspoon of sesame oil and sprinkle chopped green onions as garnish before serving.
Notes
Recipe Notes:
-
Customizing the Dish:
Feel free to adjust the amount of soy sauce or fish sauce to suit your taste. If you prefer a lighter flavor, reduce the soy sauce and add a splash of lemon or lime juice for a fresh twist. -
Vegetarian Option:
For a vegetarian version, substitute the chicken with tofu, tempeh, or seitan. Use vegetable stock instead of chicken stock for the base. -
Spice Level:
For a spicier dish, add fresh sliced chilies during the stir-fry process or drizzle some sriracha on top before serving. -
Meal Prep:
This dish is perfect for meal prepping. You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to keep the cabbage's crunch intact.