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Spring Cabbage Chicken Boil

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Mary Umemoto

"Fast and easy."
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25 m servings 348 cals
Original recipe yields 2 servings

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  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.

Nutrition Facts

Per Serving: 348 calories; 17.2 g fat; 20.3 g carbohydrates; 21.9 g protein; 79 mg cholesterol; 1044 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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