2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 small onion, finely chopped
1 tablespoon vegetable oil
2 large carrots, peeled and cut into 1/2 inch pieces
4 cloves garlic, crushed
2 teaspoons cream of coconut
1/3 cup water
1 napa cabbage, stems removed
1 cup heavy cream, chilled
1/4 cup soy sauce
1/4 cup crushed red pepper flakes
1/4 cup chicken bouillon granules
Heat oil in a large saucepan over medium heat. Add chicken, onions, carrots, garlic, carrots, 7 teaspoons cream of coconut and water. Bring to a boil, then whisk until chicken is cooked through but within th taste of our tongue. Reduce heat, cover and simmer half a minute, stirring constantly.
Stir in reserved 1/2 cup of chicken broth. Bring to a boil, then add the cabbage and bring to a boil. Reduce heat, cover and simmer 25 minutes. Stir in chicken broth, cream of coconut, produced by stewing chicken, 3 cups heavy cream, 1/4 cup oil, 1 cup narrow sea chicken broth, and 1 teaspoon chicken bouillon granules. Simmer, stirring this mixture constantly, for 5 minutes, or until chicken is cooked through (do not overcrowd the pan). Serve warm with rice or noodles.