Healthy Spicy Simmered Chinese Cabbage and Chicken

• 1/4 Chinese or nappa cabbage
• 1 Chicken thigh meat
• 1/2 Carrot
• 5 stalks Green onion
• 1 tbsp Chicken soup stock granules
• 2 tbsp Hot water
• 1 tbsp Gochujang
• 1 to 2 teaspoons Doubanjiang
• 1 1/2 tbsp Soy sauce
• 30 grams Cellophane noodles

1. Divide the Chinese cabbage into the stem and leaf parts and cut into easy to eat pieces.
2. Peel the carrot and cut into easy to eat pieces.
3. Take the skin and excess fat off the chicken thigh meat and cut into large bite-sized pieces.
4. Soak the cellophane glass noodles in boiling water until they're not too soft, and cut up roughly.
5. Cut the green onion into 5 cm long pieces.
6. Put the cabbage stems, carrot and the chicken stock granules dissolved in the hot water, cover with a lid and steam-cook over medium heat.
7. When it comes to a boil, put the chicken on top, cover with the green cabbage leaves, put the lid back on and continue steam-cooking.
8. When the vegetables are softened, add the combined gochujang, doubanjiang and soy sauce and continue steam-cooking.
9. When the vegetables are totally softened add the cut noodles and green onions from Step 4, and it's done.

chinese, chicken thigh, carrot, stalks green onion, chicken soup stock granules, water, gochujang, doubanjiang, soy sauce, noodles

Taken from cookpad.com/us/recipes/152454-healthy-spicy-simmered-chinese-cabbage-and-chicken (may not work)