Sukiyaki Style Stewed Chicken and Chinese Cabbage

• 1 tbsp Vegetable oil
• 400 grams Chicken thigh meat
• 600 grams Chinese cabbage
• 2 tbsp each Soy sauce, sugar, mirin, and sake

1. Chop the chicken into bite-sized pieces.
2. Roughly chop the Chinese cabbage.
3. In a sauce pan or deep frying pan, heat vegetable oil, then saute the chicken over medium-high heat.
4. Remove from the pan when the color darkens.
5. Place the Chinese cabbage in the pan, then saute on medium heat until slightly tender.
6. Return the chicken to the pan.
7. Cover with a lid, then simmer on low to medium heat.
8. Remove the lid, then add the prepared seasoning and lightly stir.
9. Cover with the lid, then simmer for about 10 to 12 more minutes.
10. Let cool to let the flavors settle, then it's ready to serve.

vegetable oil, chicken thigh, chinese cabbage, soy sauce

Taken from cookpad.com/us/recipes/148514-sukiyaki-style-stewed-chicken-and-chinese-cabbage (may not work)