Yokohama Chinatown's Yu Lin Chi

• 300 grams Chicken
• 1 tbsp 1. Soy sauce
• 2 tsp 1. Ginger (grated)
• 1 tsp 1. Garlic (grated)
• 1 Shredded leek (white part only)
• 1 tbsp 2. Soy sauce
• 2 tsp 2. Ginger (grated)
• 1 tsp 2. Garlic (grated)
• 2 tsp 2. Sesame oil
• 1 tsp 2. Sugar
• 1 tbsp 2. Chinese chicken soup stock granules
• 2 tsp 2. Sake (or Shaoxingjiu - Chinese alcohol)
• 2 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 1/16 head Cabbage

1. Cut the chicken into bite-sized pieces.
2. Shred the white part of the leek.
3. Finely slice the cabbage.
4. Put the chicken into a bowl and rub in the 1. ingredients.
5. Leave to marinate for 10 minutes.
6. Meanwhile, place the shredded leek into a metal tray and combine with the 2. ingredients.
7. Preheat the oven to 200C.
8. Arrange the sliced cabbage on a plate.
9. This cabbage is the key!
10. Pour the sesame oil and vegetable oil into separate small dishes.
11. Place the chicken from Step 2 into a heat-resistant dish and use a brush to coat with sesame oil.
12. When the oven has finished preheating, place Step 7 inside and cook for 10 minutes.
13. Remove the dish from the oven once to flip over the chicken.
14. Brush this side of the chicken with vegetable oil.
15. Return to the oven and cook for 7 minutes.
16. Remove from the oven and top with the flavored leek and sauce from Step 3.
17. Return to the oven one more time and cook for 3 minutes, then remove from the heat.
18. Place the chicken from Step 12 on top of the sliced cabbage from Step 5 and it's ready to eat.
19. I recommend adding the soup as well.

chicken, soy sauce, ginger, garlic, soy sauce, ginger, garlic, sesame oil, sugar, granules, sake, sesame oil, vegetable oil, cabbage

Taken from cookpad.com/us/recipes/153850-yokohama-chinatowns-yu-lin-chi (may not work)