Steamed Chicken Breast and Baby Napa Cabbage with Sauce

Cut the chicken breast into bite-sized pieces.

Separate the baby napa cabbage leaves, wash them, and drain the water.

Julienne the carrot and onion.

Layer the cabbage, chicken breast, and vegetables in a steamer in order.

When the water boils, place the ingredients in the steamer and steam on high heat for 15 minutes.

Meanwhile, make the sauce with soy sauce, vinegar, sugar, minced garlic, and Cheongyang chili pepper.

Once cooked, plate the ingredients and serve with the sauce.