This ‘Nabe’ dish appeared on my family’s dinner table quite often when I was a little girl, though Chicken Fillets were not in the pot. Instead, my mother used Chicken Guts, Livers, Giblets and other mysterious parts of chicken. They were not appealing to me and I was picking up only Cabbage and Nira (Garlic Chives). Now I use Chicken Thigh Fillets for this dish and I can fully enjoy it.
500 to 600g Chicken Thigh Fillets
1/4 to 1/2 Cabbage
1 bunch (*about 100g) Nira (Garlic Chives) *OR Spring Onions
*Note: You can add Asian Mushrooms, Tofu and Noodles.
1 teaspoon Oil
2 cloves Garlic *crushed
1/2 cup Sake (Rice Wine)
2 cups (500ml) Chicken Stock
3 to 4 tablespoons Miso
1 to 2 tablespoons Sugar
1 tablespoon Toban Djan (Chili Bean Sauce)
Soy Sauce *optional
- Combine all the soup ingredients, and taste it. You may wish to add more Toban Djan (Chili Bean Sauce) , Miso or Sugar. If you need more saltiness, add a small amount of Soy Sauce.
- Cut Chicken Fillets and Cabbage into the size that is easy to eat. Cut Nira (Garlic Chives) into 5-6cm in length.
- Heat a deep frying pan or pot over medium heat, apply Oil and cook Chicken and Garlic. When Chicken changes colour, add Sake (Rice Wine) and stir.
- Add the soup, and arrange Cabbage, Nira, other ingredients if you add any, extra Chilli if you like, and cover with a lid and cook until vegetables are cooked. Enjoy with freshly cooked rice.
- *Note: In Japan, ‘Nabe’ dish is most commonly cooked on the dinner table. We eat as we cook. You might be interested in ‘Yose Nabe’ and ‘Shabu Shabu’ as well.