Taiwanese🥣 Soups & stews

Braised Chicken, Cabbage and Glass Noodle Hot Pot

Name: Braised Chicken, Cabbage and Glass Noodle Hot Pot
Total time: 45 min
Cuisine: Taiwanese
Ingredients: 300 g Boneless chicken thighs; 1 small head Napa cabbage; ~50 g Glass noodles; 25 g Garlic cloves; 6 Sliced ginger; to taste Green onions/scallions; 1 pack Unseasoned kombu and bonito dashi stock bag; 100 ml Sake; 800 ml Hot water; 5 ml Soy sauce; 15 ml Mirin (sugar-free); a pinch Salt; 1 tsp Sugar; 1 tsp White pepper; 1 tbsp Sake (for marinade); ~2 tbsp Olive oil; ~a pinch Black pepper

⏱ 45 min

A simple and wholesome one-pot dish featuring tender chicken, napa cabbage, and glass noodles simmered together. The marinated chicken is poached gently to stay moist, while the cabbage becomes silky and sweet. Umami dashi broth adds depth to the clear, light broth. Perfect for family meals.

Low-cal

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

簡單又家常的雞肉白菜冬粉煲，一鍋到底鮮甜美味！年前、年後瘦身必看！

Watch on YouTube

Ingredients

Boneless chicken thighs300 g
Napa cabbage1 small head
Glass noodles~50 gest.
Garlic cloves25 g
Sliced gingerabout 12g6
Green onions/scallionsto taste
Unseasoned kombu and bonito dashi stock bag1 pack
Sake100 ml
Hot water800-1000ml800 ml

Steps

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1
Remove the bone from the chicken thighs and trim excess fat. Score thicker sections to even out thickness, then cut into about seven pieces of roughly equal size.
2
In a bowl, season the chicken with salt, sugar, white pepper and sake, then massage thoroughly until the marinade is fully absorbed. Refrigerate while preparing other ingredients.
3
Soak the glass noodles in warm water until softened; set aside.
4
Smash the garlic cloves after removing the stem end. Peel and rinse the cabbage leaves separately. Cut the cabbage stems into smaller pieces and roughly chop the leaves.
5
Heat olive oil in a pot over medium-low heat, add ginger slices and fry gently until fragrant and curled.
6
Increase heat to medium-high, add cabbage stems and stir-fry until they absorb the oil and ginger flavor. Season lightly to release the cabbage's moisture, then cook until softened.
7
Add the crushed garlic and stir-fry briefly. Pour in about 100ml of sake and bring to a boil, simmering for 2 minutes to evaporate the alcohol.
8
Add some of the cabbage leaves to the pot, reserving the rest for later. Pour in 800-1000ml of hot water until the pot is about seven-tenths full.
9
Stir and bring to a boil. Add 5ml soy sauce, 15ml mirin, and the dashi stock bag to enhance the broth flavor.
10
Remove the marinated chicken from the refrigerator. Reduce heat to low, gently place the chicken in the broth. Once simmering, cover with the remaining cabbage leaves tucking the chicken in the middle. Cover with lid.
11
Simmer on the lowest heat for 15-20 minutes, then turn off heat and let rest covered for 5 minutes.
12
While waiting, slice the green onions. After opening the lid, reheat the broth to a gentle boil.
13
Add the softened glass noodles and cook for 5-6 minutes until desired tenderness. Taste the broth and adjust seasoning as needed.
14
Garnish with sliced green onions and serve.

Braised Chicken, Cabbage and Glass Noodle Hot Pot

Ingredients

Steps

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