Chicken and Napa Cabbage in Egg Sauce
A classic Chinese dish in three parts: stir-fried napa cabbage, poached chicken, and savory egg sauce; a yummy dish that goes well with rice or flat rice noodles.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pair of skinless boneless chicken breast (~ 450 gram / 1 lb)
- 1 kg (2.2 lb) napa cabbage
- 2 tablespoon oil
- 6 cloves garlic, minced
- 2 inch ginger, minced
- 1/2 teaspoon salt
- 6 cups chicken stock
- 4 tablespoon oyster sauce
- 2 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 2 tablespoon sugar
- 1/2 teaspoon ground white pepper
- 4 scallions, chop into 1 inch pieces
- cornstarch slurry (4 tablespoon cornstarch + 4 tablespoon water)
- 2 eggs, lightly beaten
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/2 teaspoon ground white pepper
- fried shallots and/or garlic
- garlic ginger chili sauce
- green chili pickle
Instructions
- 1
Marinate chicken: Cut chicken breast into thin slices and place in a mixing bowl. Add light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. Mix well and marinate for 15 minutes.
- 2
Chop cabbage: Wash and drain napa cabbage. Discard the core and chop into 2-inch squares. Separate the stems from the leaves.
- 3
Stir fry cabbage: Heat a wok over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté half of the garlic and half of the ginger until fragrant, about 3 minutes.
- 4
Add the stems of napa cabbage and stir for 2 minutes. Add the leaves of napa cabbage and salt. Continue stir-frying for another 2 minutes. We want the cabbage to wilt but still retain its crispiness.
- 5
Remove the cabbage from the wok and arrange it in a large serving bowl. You can use a 9”x13” baking dish if you don’t have a large serving bowl.
- 6
Poach chicken: Heat the wok again over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté the remaining garlic and ginger until fragrant, about 3 minutes.
- 7
Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper and bring to a boil. Add marinated chicken breast and gently poach until tender, about 1 minute.
- 8
Remove poached chicken with a slotted spoon and arrange it on the serving bowl alongside napa cabbage.
- 9
Egg sauce: Set the heat to medium, add scallions to the broth, add the cornstarch slurry and stir for 3 minutes until the sauce is thick.
- 10
Turn off the heat. Pour lightly beaten egg in a thin stream while gently stirring the sauce in a clockwise direction to create the egg drop soup effect.
- 11
Serve: Pour the sauce over napa cabbage and chicken, and garnish with fried shallots. Serve the dish immediately with steamed white rice.