Bukhari Chicken

Pat chicken pieces dry with paper towels, then season evenly with salt, monosodium glutamate, and ground ginger.

Heat butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until foaming, then brown chicken pieces in batches for 3-4 minutes per side, without crowding the pot.

Transfer browned chicken to a plate and set aside.

In the same pot, add sliced onion and cook for 2 minutes until softened, then add diced celery and cook for another 2 minutes, stirring occasionally.

Pour in bouillon and soy sauce, scraping up any browned bits from the bottom of the pot, then return chicken pieces to the pot.

Cover and simmer over medium heat for 15 minutes until chicken is partially cooked through.

Add green pepper strips and canned mushrooms with their liquid to the pot, stirring gently to combine.

Continue simmering uncovered for 10 minutes until vegetables are tender and chicken is fully cooked through.

Mix cornstarch with 3 tablespoons of water to form a smooth slurry, then slowly stir into the pot while simmering until the sauce thickens slightly, about 2 minutes.

Fold in shredded cabbage gently and simmer for 3-5 minutes until just wilted but still crisp.

Taste and adjust seasoning if needed, then serve hot in shallow bowls with the sauce spooned over the chicken and vegetables.