1. Chinese Cabbage Steak and Garlic Butter Chicken
For 2 people
Ingredients :
- 1/4 Chinese cabbage (about 500 g)
- 1 small chicken thigh (about 200 g)
- Minced garlic (to taste)
- 1 teaspoon salt
- A pinch of pepper
- 1 tablespoon olive oil
- 20 g butter
- 2 teaspoons soy sauce
Preparation :
- Prepare the ingredients : Cut the Chinese cabbage in half lengthwise. Remove excess fat from the chicken, pat dry, then season with salt and pepper.
- Grill Garlic, Cabbage, and Chicken : Heat olive oil in a skillet over low heat, add garlic, and cook until golden brown. Remove garlic and set aside. In the same skillet, place cabbage (cut side down) and chicken (skin side down) and grill for 5-6 minutes.
- Turn and finish cooking : Turn the cabbage and chicken over, continue cooking over medium heat for 5 to 6 minutes. Add the butter and soy sauce, mix well.
- Serving : Cut the chicken into pieces, arrange it with the cabbage in a dish and sprinkle with crispy garlic.
Nutritional value :
370 kcal per person
Salt: 2.3 g
2. Soft Chinese Cabbage Shumai
For 2 people
Ingredients :
- 8 large Chinese cabbage leaves (about 600g)
- 200 g minced pork
- 1/2 piece of grated ginger
- 1/2 teaspoon salt
- 2 teaspoons potato starch
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
Preparation :
- Prepare the cabbage leaves : Cut the Chinese cabbage in half lengthwise. Boil the leaves in hot water until tender, then drain.
- Prepare the stuffing : Mix the ground pork, grated ginger, salt, potato starch, sesame oil and soy sauce in a bowl. Add some of the Chinese cabbage cut into small pieces and mix gently.
- Wrapping the shumai : Layer the boiled cabbage leaves, with the largest on the bottom. Place the stuffing in the center of each leaf and wrap them up to form small parcels.
- Steaming : Place the shumai in a pan, add 2 tablespoons of water and cover. Cook over medium-high heat for 7 to 8 minutes.
- Serving : Serve the shumai with soy sauce and mustard to taste.
Nutritional value :
304 kcal per person
Salt: 2.8 g