Chicken ball soup with Chinese cabbage. Chicken ball soup with Chinese cabbage A nice hearty soup when you want a change from miso soup. Return chicken to soup and simmer until done. Instructions Heat sesame oil over medium heat in a stockpot.
Skim excess fat off the top of the cooled broth.
Add napa cabbage to the pot, press down with a spatula or spoon and the cabbage will shrink as it cooks.
Mix meat with grated ginger, white part of scallions, soy sauce, salt, white pepper, egg white, corn starch and water in a bowl.
You can cook Chicken ball soup with Chinese cabbage using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chicken ball soup with Chinese cabbage
- Prepare 100 g of minced chicken.
- It's 10 g of fresh ginger, finely chopped.
- Prepare 1 teaspoon of potato flour.
- Prepare of Salt and pepper.
- Prepare 100 g of Chinese cabbage or 3 large leaves.
- You need 1 Tablespoon of light soy sauce.
- Prepare 1/2 Tablespoon of mirin.
- Prepare of pepper.
- You need of To thicken the soup.
- It's 1 teaspoon of potato flour and 2 teaspoons water.
Boil water in a pot, add ginger pieces, napa cabbage and mushroom. Add sliced cabbage and slices of ginger; bring back up to a boil. The Chinese cabbage Soup is my favorite food. Because it's easy to make and very tasty.
Chicken ball soup with Chinese cabbage step by step
- Mix chicken, ginger, salt, pepper and potato flour (if you have a mini food processor, why not using it?) and make some balls..
- 3/4 fill your bowl with water and transfer it to a saucepan. Repeat twice. (Measuring 3 bowls of water) Bring to boil and drop the chicken balls. Gently cook..
- Just before serving, add sliced Chinese cabbage, soy sauce, mirin and some more pepper..
- To thicken the soup, mix potato flour and water in a small bowl. Bring the soup to near boiling point and pour it in mixing well..
I hope you like it and try it. Remove chicken, add cabbage, and return chicken to the pot, breast side down. Move chicken and cabbage to a platter. Add salt and wine to the broth. When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones.
