STEP 1/12
Cut chicken tenderloin into bite-sized pieces and season with 1T of refined rice wine and pepper.
STEP 2/12
Cut cabbage and onions into bite-size pieces.
STEP 3/12
Put 2-3T of oil in a pan and add a handful of chopped green onions and sliced garlic to flavor over low heat.
STEP 4/12
When the green onions start to turn golden, stir-fry the chicken tenderloin over high heat for about 2 minutes.
STEP 5/12
Then add the onion and stir-fry for about 30 seconds.
STEP 6/12
Then add the cabbage and stir-fry until the cabbage dies.
STEP 7/12
3T of soy sauce when cabbage is dead.
STEP 8/12
Add 1.5T of red pepper powder and 1T of oligosaccharide and mix well.
STEP 9/12
Add some cheongyang peppers and stir-fry them for about a minute.
STEP 10/12
To finish, add pepper and salt for the lack of seasoning.
STEP 11/12
Add 1T of perilla oil and mix it one more time.
STEP 12/12
Put it on a plate with rice and you're done with chicken cabbage rice :)