serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Food On Tour
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PG
Watch The Full Episode Here
PG
Ingredients
- 1 tbsp vegetable oil
- 4 chicken thigh cutlets, skin-on, bone removed
- 50 g butter
- 2 garlic cloves, roughly chopped
- 1 brown onion, thickly sliced
- ¼ head cabbage, cut into 5 cm pieces
- ¼ cup white (shiro) miso
- 2 tbsp sake
- 1 tsp sugar
- 1 spring onion, finely sliced (optional)
Instructions
- Heat a large heavy based frying pan over medium heat and add the oil. Fry the chicken, skin-down for about 4 minutes or until well browned. Remove from the pan and cut into large pieces. The chicken should not be completely cooked yet.
- Add the butter, garlic and onion and fry until the onion is lightly browned. Add the cabbage and stir to coat in the butter. Season with salt, cover with a lid and cook, stirring occasionally for about 3 minutes or until the cabbage is wilted.
- Mix the miso, sake and sugar together in a small bowl. Return the chicken to the pan and pour over the miso mixture. Cook for about 3 minutes or until the chicken is cooked through. Transfer to a plate and scatter with spring onion, if using.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Food On Tour
