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ASSIGNMENT 3 LILIANA ISABEL DAZA MENDINUETA Chicken with sweet and sour cabbage 4 legs and chicken thighs

Manteca Ginger For the sour cabbage: 1 kg. white cabbage 1 tsp. ground ginger 1 tsp. cornstarch 3 tbsp. soy sauce 50 gr. butter 1 / 2 lt. white wine 2 tbsp. wine vinegar 2 tbsp. brown sugar Sal Preparation: Salt the chicken, add pinches of ginger and rub them with butter. Cook in hot oven until browned on both sides. Cut the cabbage into quarters and remove the thick part of the trunk. Cut the leaves into strips 3-4 cm. wide. Heat the butter in a pan, add chopped cabbage leaves and saut slightly. Add wine, vinegar, sugar and salt. Mix and cook for 5 minutes or until cabbage is wilted, then cover and continue cooking until tender, but not let soften. Linking cooking sauce with cornstarch dissolved in soy sauce ginger and heat over a few more minutes. Serve the crispy chicken with sweet and sour cabbage.