1. The main materials are ready;
2. Debone chicken thighs and cut them into small pieces for easy access; peel and chop tomatoes, chop cabbage into small pieces, mince garlic cloves, and mince onions for later use;
3. Heat a little olive oil in the wok, stir-fry the chicken, add a little salt and pepper to taste, fry on medium heat for 2 to 3 minutes, until the surface is slightly colored and set aside;
4. Put minced garlic and minced onion in a wok and fry until fragrant;
5. Then add the diced tomato, tomato sauce, bay leaves, salt, sugar, and thyme and stir fry until it becomes soft and thick;
6. After adding appropriate amount of water to boil, add the cabbage and stir well, cover the pot, let out steam and simmer for 3 minutes;
7. Finally, pour in the fried chicken, stir well, cover and simmer for 3 minutes, and season with a little salt.
Tips:1. In order to preserve the crispy taste of cabbage, shorten the heating time as much as possible, so remember to fry the chicken first;
2. If you have Doming Grass sauce at home, you can put some, so that it can bring out the rich flavor of tomato sauce.
