Chinese-style Spicy Cabbage and Ground Chicken

A variation on the ever-popular mapo tofu. Replace the tofu with chicken and Chinese cabbage and you have a dish that's perfect for kids with a big appetite.

Chinese-style Spicy Cabbage and Ground Chicken
Photographed by Keiko Baba

Recipe by
Makiko Oda







Calorie count is per serving.

Ingredients (Serves 2)

  • Around 1/4 head Chinese cabbage (500-600 g)
  • 200 g ground chicken
  • [A]

    • 1/2 piece ginger (minced)
    • 1/2 clove garlic (minced)
    • 1 tsp doubanjiang
  • 2 tbsp tianmianjiang

    Or miso.

  • [B]

    • 65-70 ml water
    • 2 tbsp soy sauce
    • 1/4 tsp salt
  • [Potato starch thickener]

    • 1 tbsp potato starch
    • 2 tbsp water
  • Sesame oil



Cut the Chinese cabbage into 4 equal lengths. Cut the stem section lengthwise into 4 equal pieces. Prepare the [potato starch thickener].


Place a frying pan over medium heat, add 1 tablespoon of sesame oil and stir-fry [A], adding one ingredient after another.


Add the ground chicken and tianmianjiang and briefly stir-fry till the meat is cooked. Cover with Chinese cabbage stems and then the leaves, press firmly and fry for a couple of minutes. (The water extracted from the Chinese cabbage prevents the meat from burning.)


Pour [B] and bring to a boil. Turn over a couple of times, using a wooden spatula and chopsticks, and shake the pan while simmering for a couple of minutes. Pour the [potato starch thickener] evenly in a circular motion. When the simmering liquid thickens, pour the sesame oil over the entire mixture.