spring cabbage chicken boil

Ingredients

• Servings: 2
• 1 1/2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons
• 2 tablespoons mirin (japanese sweet )
• 1/2 pound skin-on chicken thighs, or more to taste, cut into pieces
• 1/2 medium head spring cabbage
• 1 tablespoon butter, or to taste, cut into small cubes
• 2 tablespoons chopped green onion, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• stir water, soy sauce, , and mirin together in a large pot. lay chicken into the liquid with the skin-side down. place pot over medium heat, cover pot with lid, and bring liquid to a boil; cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes.
• push chicken to the sides of the pot to make room for the cabbage; put cabbage into the liquid with the cut-side down. replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more.
• dot top of mixture with butter cubes. replace lid and cook just until butter melts, 1 to 2 minutes. transfer everything to a serving dish and garnish with green onion.