Simple Chinese Cabbage & Chicken Thigh Simmered in Cream Sauce

Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.

Add half of the butter to a frying pan and cook the onions until wilted. Add the chicken meat and cook for about 2 minutes.

Add the remaining butter and cook the cabbage core. Shake in the flour and cook well. Add the milk and stir well with a wooden spoon.

Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.

This is a cream sauce so it doesn't use a lot of milk. If you want to make a lot add milk while also slightly increasing the amount of flour.