Makes 4 servings

Ingredients

• ¼ block hakusai cabbage
• 4 chicken thighs
• 1 cube chicken bouillon
• 1 cup milk
• 1½ tbsp corn starch
• Salt and pepper to taste

Method

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