Chicken dumpling soup
Ingredients (for Appropriate amount servings)
- Hakusai (Chinese cabbage)1～2slice
Carrot1/3
- Enoki mushrooms1/2
Mitsuba or small green onions Approriate Amount
- Water800ml〈soup〉
ChickenPowder15g〈soup〉
- Soy Source 30g〈soup〉
Honey of Ginger Pickled in Honey15g〈soup〉
- Cooking sake15g〈soup>
- Naganegi (Japanese leek)10cm〈Chicken dumplings〉
Pepper A pinch 〈Chicken dumplings〉
- Ginger of Ginger Pickled in Honey〈Chicken dumplings〉
4slices
- Katakuriko (potato starch)
〈Chicken dumplings〉10g
- Sesame oil〈Chicken dumplings〉5g
Salt〈Chicken dumplings〉2.5g
- Minced chicken (thigh)
〈Chicken dumplings〉150g
How to make:
1Slice the hakusai into 4 cm strips. Julienne the carrots.
Take out the enoki mushrooms and slice them into 4 cm lengths.
2Dice the Japanese leeks and pickled ginger.
3Put the ingredients of the <chicken dumplings> into a mixing bowl and mix well.
4Put the ingredients of the <soup> into a saucepan and heat them to a boil. Scoop up the chicken dumplings with a spoon, roll them into balls, and add them to the boiling soup.
5When the dumplings are cooked, add hakusai, carrots, enoki mushrooms. Allow the soup to simmer.
Serve in bowls sprinkled with mitsuba or small green onions to your preference.