Spring Cabbage Chicken Boil

Name: Spring Cabbage Chicken Boil
Ingredients: 1 1/2 cups water; 2 tablespoons soy sauce; 2 tablespoons sake; 2 tablespoons mirin (Japanese sweet wine); 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

8 ingredients

3 steps

Ingredients

1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
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

Directions

1

Stir water, soy sauce, sake, 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.
2

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.
3

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.