Chinese Cabbage All In
Ingredients
- 1 small head of Chinese Cabbage
- 100 g chicken filet – cut according to taste
- 1 carrot – sliced
- 2 ripe tomatoes – cut to taste
- 2 spring onions – sliced thinly diagonally
- 5 cloves shallots – sliced finely
- 3 cloves of garlic – smacked
- 3 red chili peppers (curly/ bird’s eye - personalise spiciness level )
- 2 eggs
- Salt, sugar, and pepper to taste
- Water
- Oil for sauteing
Cooking Instructions
- Clean and wash all the ingredients. Cut them as directed. For the Chinese cabbage, separate the stems and leaves after cutting.
- Heat a small amount of oil and scramble 2 eggs until fully cooked; set aside.
- Heat a dash of oil and sauté garlic until it becomes fragrant, then add shallots. Next, add the chicken pieces and sauté until they change colour. Add carrot pieces, some water, and salt to taste. Let it simmer until the carrots are tender.
- Add chili, sugar, and pepper to taste. Stir the mixture well and adjust the seasoning as needed.
- Add the mustard stalks, spring onions, and scrambled eggs, stirring well for a minute. Follow this with mustard leaves and tomatoes. Stir the mixture thoroughly, adjust the flavour, and then turn off the heat.
- A dish, featuring a combination of vegetables and protein, is now ready to be served warm.
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