Spicy Chicken Cabbage
Stir Fry

Serves 4-6 with rice

Ingredients:
1/2 teaspoon soy sauce
1/2 teaspoon white pepper
(black if don't have white)
1/2 teaspoon allspice powder
1 lb chicken,
1 T minced fresh garlic
1/2 Tbls. minced fresh ginger
or 1/2 Tbls.ginger powder
6 Tbls.oil (I use coconut)
1/2 head of cabbage,
sliced into long ribbons
1/2 cup julienned carrot
3 tablespoons soy sauce
3 tablespoons Chinese cooking wine (michu)
or any white cooking wine
1 tablespoon sesame oil
1 small can of mushrooms
1 onion(chopped)
1/2 green pepper(chopped)
1/2 cup water
3 tbls. sugar(white or brown)
Tony Chaharie's seasoning to taste
Double the receipe if need be

Directions

Preparation:
Chop 3-4 boneless chicken breast tenders
sliced against the grain,
into bite-size pieces.
Add 1/2 teaspoon soy sauce,
white pepper, and Allspice powder to
chicken pieces, and mix. Set aside.
Flavor the oil:

Heat oil at a medium-high temperature
in a large skillet or wok.
When oil is hot,
Add minced garlic and ginger,
and stir fry until slightly brown.
(Don’t let the garlic/ginger burn,
it will taste terrible and you
should just restart the dish!)

Cook the meat:

Lay the chicken pieces
in the very hot garlic/ginger oil,
and let them sit until they are
slightly brown on one side.
Flip, and allow the other side to brown.
This only works if your pan is very hot,
because the small pieces cook quickly.
Don't over-cook the chicken.

Saute onions, green pepper,
mushrooms and carrots. into the oil.
Add in the cabbage,
Add the water
Moving the chicken to the perimeter of the pan,
add half the shredded cabbage into the pan,
and allow to heat through, taking the cooked cabbage
from the bottom of the pile
and moving it to the top.
Once the majority of the cabbage
is wilted and the temperature
of the pan rises back to high,
make a well in the center of the
pan and add remaining raw cabbage,
covering with already cooked cabbage
and repeating the process.
Season:
Once all cabbage begins to wilt,
add soy sauce, wine, and sesame oil,
and add Tony chaharie's to taste.
Keep stir frying the cabbage and chicken together,
mixing the seasonings.
Cook until cabbage is evenly
tender-crisp,
Add more water untill
there is enough gravy.
Re-heat until hot.
Serve over white rice or fried rice.

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