Hakusai Cabbage Cream Soup Recipe

Ingredients:

• 1/4 block hakusai cabbage
• 4 chicken thigh
• 1 cube chicken bouillon
• 1 cup milk
• 1 1/2 tbsp corn starch
• *salt and pepper to season

Preparation:

Cut hakusai cabbage into about 2 inch-long pieces. Cut chicken into bite-sized pieces. Saute chicken in the pan. Lightly season chicken with salt and pepper. Add 2 1/2 cup of water in the pan and heat. Dissolve chicken bouillon cube in the soup. Add hakusai in the soup and simmer for 10-15 minutes until soften. Add milk in the soup and bring to a boil. Dissolve corn starch in 3 tbsps of water and add to the soup. Stir the soup. Season the soup with salt and pepper as you like.

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