Pan-Asian chicken with cabbage and green garlic

December 4, 2014

Tonight's dinner was surprisingly delicious. Only when we started eating did we realize it was so amazingly awesome. This accounts for the shitty iPhone picture.


I dub this dish 'Pan-Asian' because it mixes Thai or South-Indian paste style with tastes of India, Thailand and China. The result is so savoury that you won't believe there's no MSG involved.



  • 500g boneless chicken thighs, sliced

  • 100g cashews

  • 1 cabbage, roughly chopped

  • 2 young green garlics, white and green parts, julienned 

  • 1 young green garlic, chopped

  • 2 cm fresh turmeric

  • 4 cm fresh ginger

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 2 star anise pods

  • seeds from a pod of black cardamom

  • 2 tbsp rice vinegar

  • 2 tbsp fish sauce

  • olive oil



  • Roast the dry spices in a wok or frying pan for several minutes. Move to a mortar and crush the seeds to make a masala; add the fresh turmeric, ginger and chopped green garlic and mince to a paste.

  •  Move the paste to a bowl, add the rice vinegar and fish sauce and mix. Add the sliced chicken, massaging the chicken and making sure that all pieces are covered with the paste. Leave in the refrigerator for 2 hours.

  • Lightly roast the cashews and put aside.

  • Stir-fry the cabbage in some olive oil and salt in the wok until the cabbage becomes golden-brown and wilted. Put aside.

  • Stir-fry the chicken pieces in some olive oil, adding the marinade ingredients to the wok as well, until the chicken is well done. Put aside.

  • Stir-fry the julienned green garlic for 20 seconds. Put aside.

  • Compose the dish by stir-frying the cabbage, garlic, chicken and cashews for several minutes until the tastes combine. Serve over boiled rice.

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