It's a simple soup with hakusai cabbage and chicken.
Yield: 4 servings
- 1 lb hakusai cabbage, cut into 2 inch wide pieces
- 10 oz boneless chicken thigh, cut into bite-size pieces
- 2 cup chicken soup
- 1 cup milk
- 2 Tbsp katakuriko or corn starch, mixed with 2 Tbsp of water
- vegetable oil
- salt and pepper to season
Heat some vegetable oil in a deep pan and saute chicken on medium heat until cooked through. Lightly season chicken with salt and pepper. Add 2 cup of chicken soup and hakusai in the soup and simmer on low heat for about 10 minutes or until softened. Add milk in the soup and bring to a boil. Pour the katakuriko mixture in the soup and stir quickly. Stop the heat. Season with salt and pepper to your preference.