Cream-Braised Chicken & Napa Cabbage

Slice the onion thinly.

Slice the napa cabbage cores on the bias and roughly chop the leaves.

Salt the chicken thigh as marinade.

Heat sesame oil in a frying pan and brown the chicken thigh, skin-side first.

Add the onion and napa cabbage cores and stir-fry.

Add garlic, stir-fry briefly, then add the cabbage leaves and stir-fry.

Add sake and water and simmer.

Add milk, sugar, and salt and simmer over low heat.

Thicken with potato starch slurry.

Turn off the heat, finish with sesame oil for aroma, and adjust the salt.

Plate up and finish with pepper to taste.