Braised Chinese cabbage with chicken cutlets

Name: Braised Chinese cabbage with chicken cutlets
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Chicken filet; 2 TEASPOONS Oil (à approx. 3 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Chinese cabbage; 1 (approx. 40 g) small onion; 1 (approx. 50 g) Carrot; 100 ml Vegetable broth (instant); 1 TABLESPOON Soy sauce; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Chicken filet
2 TEASPOONS Oil (à approx. 3 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Chinese cabbage
1 (approx. 40 g) small onion
1 (approx. 50 g) Carrot
100 ml Vegetable broth (instant)
1 TABLESPOON Soy sauce
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and cut into pieces. Heat oil in a pan and fry the meat in it for about 5 minutes until golden brown all around. Season with salt and pepper. Remove from the pan.
2
Meanwhile clean, wash and cut the Chinese cabbage into strips. Peel and finely chop the onion. Peel, wash and slice the carrot. Add onion to the frying fat and fry for about 1 minute.
3
Add the Chinese cabbage and carrots and fry for approx. 2 minutes. Deglaze with broth and braise at low heat for about 5 minutes. Add the chicken strips and heat up. Season to taste with soy sauce, salt and pepper.
4
Arrange on a plate and serve garnished with parsley as desired.