Spring Cabbage Chicken Boil

This recipe for cabbage and chicken are cooked in a mixture of soy sauce, mirin, and sake for a quick, easy, and tasty dish.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 348 Calories

Ingredients

• 1 ½ cups water
• 2 tablespoons soy sauce
• 2 tablespoons mirin (Japanese sweet wine)
• 2 tablespoons sake
• 2 tablespoons chopped green onion, or to taste
• ½ pound skin-on chicken thighs, or more to taste, cut into pieces
• ½ medium head spring cabbage
• 1 tablespoon butter, or to taste, cut into small cubes

Recipe Instructions

Step 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.

Step 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.

Step 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.