Chinese Chicken With Mustard Cabbage

Sandy Hiyoto

• 2 lbs. boneless, skinless chicken thighs, each cut in half
• 1 pkg. (1-1/8 oz.) Chinese roast chicken seasoning mix (e.g. NOH brand)
• 1 lb. mustard cabbage, cut into approximately 2″ pieces (thicker bottoms can be cut smaller); may substitute choi sum or bok choy.
• salt and pepper

• Rub chicken with seasoning and marinate for 15 minutes.
• In large frying pan, put enough oil to coat bottom. Fry chicken until done, about 20-25 minutes. Remove chicken from pan.
• Stir fry cabbage in same pan. Season lightly with salt and pepper.
• Place on platter and arrange chicken on cabbage.
• Pour sauce in pan over chicken.