Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

• 1/6 th Chinese cabbage (400 g)
• 1 Chicken thigh or breast meat
• 1/2 Onion
• 3 tbsp Butter or margarine
• 1 1/2 tbsp Cake flour
• 1 tsp Soup stock granules
• 200 to 230 ml Milk
• 1 Salt and pepper (as desired)
• 1 Fresh parsley (as desired)

1. Cut the thigh meat into bite-sized pieces.
2. Cut the onion diagonally from the core, and roughly chop up the cabbage.
3. Add half of the butter to a frying pan and cook the onions until wilted.
4. Add the chicken meat and cook for about 2 minutes.
5. Add the remaining butter and cook the cabbage core.
6. Shake in the flour and cook well.
7. Add the milk and stir well with a wooden spoon.
8. Add the cabbage leaves and soup stock and boil for 5 minutes.
9. Flavor with salt and pepper and top with parsley.
10. This is a cream sauce so it doesn't use a lot of milk.
11. If you want to make a lot add milk while also slightly increasing the amount of flour.

chicken thigh, onion, butter, flour, granules, milk, salt, parsley

Taken from cookpad.com/us/recipes/155116-simple-chinese-cabbage-chicken-thigh-simmered-in-cream-sauce (may not work)