Steamed Chicken with Preserved Cabbage

Steamed Chicken with Preserved Cabbage combines tender chicken thighs with the bold umami of preserved dong cai for a simple, savoury meal. Looking for a new way to elevate your steamed chicken? This dish takes it to another level with preserved cabbage, bringing that perfect balance of savoury and umami to every bite. ✨ If you haven’t tried cooking with dong cai yet, this is the recipe to start with! #SteamedChickenWithPreservedCabbage

One of the best parts of cooking is discovering new ingredients that can add something unique to your meals. But sometimes, when you buy something new and unusual, like dong cai (preserved Tianjin cabbage), you’re left wondering how to use up the rest after trying it out in one dish. That was me when I first bought dong cai for a dish called Steamed Pork Patty with Preserved Vegetables, which I had tasted at a Chinese restaurant. I loved it, but after making it at home, I found myself with a large jar of this intriguing ingredient that I didn’t know what to do with.

For those unfamiliar, dong cai is a type of preserved vegetable made from finely chopped Napa cabbage , often mixed with salt and garlic. It has a deep, savoury flavour with a mellow, tangy edge thanks to the fermentation process. In Chinese home cooking, it’s a staple that adds a punch of umami to all sorts of dishes, from soups and noodles to stir-fries and steamed dishes. But for someone like me who doesn’t usually cook with it, figuring out what else to make was a bit of a challenge.

After successfully using it in a couple of dishes like Dongcai Pork Balls and Noodle Soup, the jar of preserved cabbage sat neglected in the fridge for a while—until inspiration struck for this dish: Steamed Chicken with Preserved Cabbage. This recipe really brought out the versatility of dong cai, and I was surprised by how well it paired with the subtle flavours of the steamed chicken.

The first thing to understand about dong cai is its strong umami flavour, which can be quite bold if you’re not used to it. It has a distinct aroma, too, which can transform an otherwise simple dish into something much more complex. That’s why it works so well in traditional Chinese home-style dishes, where just a spoonful can elevate a recipe from ordinary to extraordinary. You’ll often find dong cai in Singapore, used as a condiment to enhance soups, stir-fries, and steamed dishes. It’s especially popular in fish ball noodle soup, adding a savoury depth that makes the broth irresistible.

For this Steamed Chicken with Preserved Cabbage, I used boneless chicken thighs, which are ideal for steaming because they stay moist and tender throughout the cooking process. The dong cai added just the right amount of saltiness and umami to the chicken, without overpowering its delicate flavour. Steaming also allowed the juices from the chicken to mingle with the preserved cabbage, creating a light yet flavourful broth that made the dish even more satisfying.

This is now the third dish I’ve made with dong cai, and I’m starting to get the hang of it! Each time, I’ve learned a little more about how this ingredient works, and I already have a few more ideas on how to use it in future recipes. It’s amazing how one unique ingredient can open up so many possibilities once you get comfortable with it.

If you’ve got some preserved vegetables lying around that you’re not sure how to use, I highly recommend giving this dish a try. The combination of tender, juicy chicken and the rich, savoury flavour of dong cai is an absolute winner. Plus, it’s a simple and healthy meal that’s perfect for any night of the week.

So, next time you come across a jar of dong cai or any other preserved vegetables, don’t be afraid to experiment. You might just find a new favourite ingredient that you’ll want to keep using again and again.

Steamed Chicken with Preserved Cabbage

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Steamed Chicken with Preserved Cabbage combines tender chicken thighs with the bold umami of preserved dong cai for a simple, savoury meal.

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Ingredients

Units MUS Scale 1x2x3x

Steamed Chicken

• 800 g boneless chicken thigh, cut into pieces
• 3 tbsp preserved cabbage (dong cai), rinsed, squeezed dry, and coarsely chopped
• 1 stalk spring onions, chopped
• 1 tbsp thinly sliced ginger
• 4 cloves garlic, minced
• 1 red chili, seeded and finely chopped

Seasonings

• 1/2 tbsp oyster sauce
• 2 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch

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Instructions

1. In a bowl, combine the chicken pieces with the seasonings.
2. Add the chopped preserved cabbage (dong cai) to the chicken mixture.
3. Stir well to ensure the chicken is evenly coated, then marinate for at least 20 minutes to allow the flavours to meld.
4. Arrange the marinated chicken onto a steaming platter, spreading it out evenly.
5. Sprinkle the shredded ginger, minced garlic, and chopped chili over the chicken for added flavour.
6. Set up your steamer and bring the water to a boil over medium-high heat.
7. Place the steaming platter with the chicken into the steamer, cover, and steam for 20 minutes, or until the chicken is cooked through and tender.
8. Once done, remove the platter from the steamer.
9. Garnish the steamed chicken with chopped spring onions for a fresh, aromatic finish.
10. Serve hot with steamed rice.

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Enjoy the delicious blend of tender chicken and the unique umami flavor of preserved cabbage in this simple yet satisfying dish!