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Alright, don’t linger, let’s plan this use up chinese cabbage! chinese cabbage and chicken soup (ozoni mochi soup) menu with 5 components which are absolutely easy to have, and we have to process them at the very least through 5 methods. You should devote a while on this, so the resulting food could be perfect.

Composition of Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup):

1. Require 1/4 of Chinese cabbage
2. Take 1 of Chicken (thigh or breast meat)
3. You need 1 1/2 - ladelful Soy sauce
4. Get 1200 ml Water
5. Require 10 grams - Dashi stock granules

Napa cabbage can withstand long cooking. I like to use the whole leaves in hot pots or chaffing dishes. We're making Ozoni, Japanese Mochi Soup, whose clear soup gives it a beautiful presentation. Let's cut the ingredients for ozoni soup.

Use Up Chinese Cabbage! Chinese Cabbage and Chicken Soup (Ozoni Mochi Soup) making process:

1. Roughly cut the Chinese cabbage. Cut the chicken into bite-sized pieces.
2. Add water and dashi stock granules into a pot, and add the Chinese cabbage and chicken as well.
3. When the cabbage becomes really soft, and the chicken is cooked through, add soy sauce.
4. Simmer for a little while, adjust the flavour (if you think it's too weak, add more soy sauce little by little), and it's done.
5. If you add pre-cut mochi, it will become an ozoni.

Slice the chicken into small pieces. Peel the skin off the daikon radish. The timing for cooking the cabbage in this soup recipe is very important. Bring the chicken stock to a boil. Garnish with green onions and coriander.

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