$15 Four-Course Meal
Serves 4
Directions
- 1Debone the chicken thighs and save the bones. Keep two chicken drumsticks aside.
- 2Rinse the white rice with cold water and cook on the stove.
- 3Peel and cut the carrot into pieces using a roll cut. Cut the potatoes into similar-sized pieces. Dice half of the onion for the soup. Finely shred a quarter of the cabbage.
- 4In a pot, saute the diced onion with salt until translucent. Add the shredded cabbage, reserved chicken bones, chicken drumsticks, garlic, ginger, and scallion bottoms. Season with salt. Add carrots and potatoes, then cover with cold water and simmer until cooked.
- 5Season three chicken thighs with salt. Place them skin-side down in a cold pan and cook over medium heat until a golden crust develops. Remove the chicken and drain the fat.
- 6Prepare a marinade by mixing soy sauce, brown sugar, garlic, ginger, and scallion bottoms in a bowl.
- 7Cut the remaining cabbage into wedges and sear them in the pan. Add a splash of water and the prepared sauce, then simmer until the cabbage is tender and the sauce has thickened.
- 8Chop the remaining cabbage, slice the rest of the raw chicken into pieces, and sear the chicken in the pan. Chop the remaining scallions.
- 9In the same pan, saute the aromatics in the remaining chicken fat. Add the cooked rice, a touch of soy sauce, sesame oil, and finally add the cooked chicken and cabbage back to the pan to combine.
Ingredients
- 1 pack chicken leg quarters
- 1 yellow onion
- 2 potatoes
- 1 carrot
- 1 head green cabbage
- 1 bunch scallions
- 1 head garlic
- 1 piece ginger
- 1 bag white rice
- soy sauce (optional)
- sugar (optional)
- sesame oil (optional)
- salt (optional)