Wine Steamed Chicken and Cabbage with Lemon Butter
5 from 1 vote
Cut Salt, Not FlavorSucculent chicken breast pieces marinated in a subtle white wine. Paired with tender cabbage and lemon slices, they simmer together to meld flavors. The dish is then finished with a luxurious miso butter sauce, creating a harmonious and sophisticated meal.
Cut the chicken breast into 1/2-inch pieces. Place them in a bowl with white wine, salt, sugar, and thyme. Mix well, then let sit for 10 minutes.
Cut the cabbage into chunks and slice the lemon into round slices.
Place the cabbage in a frying pan and add the marinated chicken. Top with the lemon slices, cover, and cook over medium-low heat for 10 minutes. Turn off the heat and transfer the chicken, cabbage, and lemon slices to a plate. Add the 50% GENEN MISO, butter, and 1/2 cup water to the residual liquid in the pan. Stir until the butter melts and the ingredients blend, then pour the mixture over the chicken, cabbage and lemon. Serve hot.
Product used in this recipe
50% Genen Miso 17.6 oz (500 g)
Our 50% Genen Miso is a very unique miso with sodium content of 50% less than the regular miso ranges, at only 5.3g of sodium per 100g miso. It is very bright beige in color, is very sweat and mild coming from abundant use of koji. Good for any recipe for marinades, sauces, dressings, and any miso-seasoned recipe, rather than for miso soup.
Midori Moniwa is a culinary expert and food stylist based in Tokyo. She majored in culinary studies during her university years and gained experience in restaurant management, assisting in French cooking classes, and food advertisement production before establishing herself independently. Since then, she has been actively involved in various food-related fields, including corporate recipe development, advertising, magazines, and events.
