/ Corn Soup

2


300g
1/2


1
6
10g
60ml
1


1.24

2.

3.(2)

4.(3)5

5.

1



Creamy corn soup
Servings: 2

INGREDIENTS
300g napa cabbage (aka. hakusai)
1/2 chicken breast
Some salt
Some pepper
1 tablespoon flour
6 mushrooms
10g butter
60ml white wine
1 pack corn cream soup-stock-powder

PREPARATION
1. Cut napa cabbage into 2cm pieces. Remove the stems from mushrooms and cut into 4 parts.

2. Remove skin and excess fat from the chicken breast and cut into bite-size pieces. Season with salt n pepper and pat dry with paper towels. Dust with flour.

3. Melt butter in a pan. Grill both sides of the chicken (2) until golden. Transfer to a plate.

4. Stir fry the napa cabbage and mushrooms (1) in the pan. Season with salt n pepper. Add the chicken (3) back to the pan. Pour white wine and let the alcohol evaporate. Simmer for 5 minutes with a lid on over medium-low heat.

5. When vegetables softened, add corn cream soup-stock-powder. (Add 1 tablespoon of water if needed.) Season with salt n pepper.

6.Enjoy!

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