Cream Stew of Chicken and Chinese Cabbage
Cold weather makes Chinese cabbage and mushrooms more delicious. Umami in chicken, Chinese cabbage and mushrooms are good combination with a creamy sauce. Instead of eryngi mushrooms, you can use shimeji or maitake mushrooms.
- 2 leaves Chinese cabbage
- 1 eryngi mushroom
- 1 chicken breast (approximately 300g)
- salt and pepper to taste
- 1 teaspoon vegetable oil
- 2 tablespoon butter
- 1/4 onion (chopped)
- 3 tablespoon white wine
- 1 cup chicken bouillon*
- 2/3 bouillon cube for 200mL water
- 1/2 cup fresh cream
- 1 tablespoon diluted corn starch
Glutamate : 20〜50mg/100g
Inosinate : 150〜230mg/100g
- Chinese cabbage
Glutamate : 40〜90mg/100g
- Chicken is rich in umami substance; glutamate and inosinate, Chinese cabbage is rich in glutamate. Pairing of these two ingredients provides umami synergy and makes dish tasty.
Cut Chinese cabbage into ３cm squares. Halve the eryngi lengthwise then cut each piece into quarters.
Cut chicken thigh into bitesize and season with salt and pepper. Heat vegetable oil in a flying pan and sear the chicken browning all sides. Add Chinese cabbage and elyngi then cook.
Heat butter in a pan. Add onions and cook until tender. Add white wine, chicken bouillon and cook down until it is at half volume. Add fresh cream, salt, pepper and water with starch and stir.
Add 2 into 3 and bring to a boil.
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