Chicken, Ginger and Cabbage
One friend thought I was vegan because I only post pareve recipes on my blog. I do have this one recipe for chicken stuffing, but in an effort to prove that I do eat chicken I wrote up one of my favorite chicken recipes. It is a stir-fry of chicken, ginger and cabbage. Last week was the Nine Days, and observant Jews do not eat meat or chicken during this period of mourning (mourning the loss of the Temple in Jerusalem and many other sad events in Jewish history, such as the massacre in York in 1190 C.E.). My children were very happy to resume eating meat on Monday (nahamu, nahumu– comfort, as the saying goes), and we have had this chicken dish twice this week (as well as other carnivorous goodies). I had leftover chicken I needed to use up – this is a delicious way to deal with the leftover chicken problem.
Chicken, Ginger and Cabbage Ingredients
- Three to four pieces of leftover chicken, taken off the bone and chopped into bite-sized pieces
- 1 Tbsp. virgin coconut oil
- 1 Tbsp. chopped ginger root
- 1/2 head of cabbage, chopped (I use savoy cabbage)
- 1 tsp. tamari (or soy sauce) or to taste
- Optional: bits of chopped kale
- 1 large fry pan or wok
Cut up the chicken into pieces. Put the coconut oil in the pan and warm it up. Add the chicken, then the chopped ginger and stir. Chop the cabbage and add to the pan. Add tamari sauce. If you like, sprinkle a few cut pieces of kale as well. Cook until cabbage is tender. Serve on a bed of brown rice, though my daughter who doesn’t like rice eats it straight. My son who doesn’t care for the cabbage picks out the chicken. I have been known to pick away at the cabbage, leaving the chicken for others.