Carrot-china coal stew

Name: Carrot-china coal stew
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Chicken filet; 100 g Potatoes; 100 g Carrots; 150 g Chinese cabbage; 1 small onion; 1 TABLESPOON Oil; 1/4 l Vegetable broth; 7-10 Tbsp salt, pepper; 7-10 Tbsp dried thyme; 7-10 Tbsp flat leaf parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Chicken filet
100 g Potatoes
100 g Carrots
150 g Chinese cabbage
1 small onion
1 TABLESPOON Oil
1/4 l Vegetable broth
7-10 Tbsp salt, pepper
7-10 Tbsp dried thyme
7-10 Tbsp flat leaf parsley

Directions

1
Wash the chicken meat, dab dry and chop. Peel and wash potatoes and carrots and cut into cubes or slices. Clean, wash and cut Chinese cabbage into strips.
2
Peel the onion and cut it into sticks. Fry the chicken meat in hot oil until golden brown all around. Take out the meat. Sauté onions, potatoes and carrots in the frying fat. Add stock and cook for 10 minutes.
3
Add cabbage and cook briefly. Season stew with salt, pepper and thyme. Place in a soup plate and garnish with parsley.