Cut chicken into bite-sized pieces, and season with salt and pepper.
Thinly slice the onion, and peel the skin from the radish and cut into small pieces.
Chop the white part of the napa cabbage vertically and slice into thick pieces. Chop the green part into bite-sized pieces.
Lightly sprinkle flour on the chicken, and cook in a pot lined with butter until the surface hardens.
Add the vegetables except for the green part of the napa cabbage and stir for 1 minute.
Add A and bay leaf. Bring to boil over medium heat.
Once boiled turn down the heat to low. Put a lid on and simmer for 10 minutes.
Add the green part of the napa cabbage. Once the leaves soften, add B and cook for 2 minutes.