Friday, October 29, 2010

Turn leftovers into a great new dish!
Recipe #52: roast chicken with Napa cabbage

A while ago, we told you how to make a roast chicken flavored with herbs and lemons. If we don't have lemon, my mother would use salt, pepper and butter as a rub, which results in a beautiful roast chicken.

If we have leftovers, my mother would try to make it into a new dish. One of them uses Napa cabbage. Since my father loves roast chicken with Napa cabbage, my mother would sometimes use the entire chicken (save two legs for me) for this dish.


1. roast chicken (depends on how much you have), with the juice saved
2. 1 lb. Napa cabbage, cut into 1" x 1" chunks
3. 3 pcs. ginger
4. salt and pepper to taste
5. 1 1/2 Tbsp. oil


1. Heat oil in a large pot and add ginger.
2. Add Napa cabbage and saute. When it softens, add salt and pepper.
3. Cut chicken into pieces and put into pot (include the juice). Using a spatula, lightly stir the ingredients.
4. Put on lid and turn heat to low-medium.
5. After about ten minutes, put into bowl and serve.


1. Because we love Napa cabbage, we usually use 2 lbs. and let it cook for longer (for up to 30 minutes) to allow the flavor to get in. This creates a great aroma, but the chicken will lose flavor. Yu can adjust the cooking time to your needs, depending on which flavor you like.

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