Chicken and vegetable soup is very tasty and easy to digest, and is great for when you’re recuperating or don’t have much of an appetite.
Ingredients (serves 4)
200g minced chicken (you can also mince it yourself with a knife)
2 tbsp corn starch
2 tbsp bread crumbs
1 pinch of salt
4 thin slices of ginger
1 tbsp granulated chicken stock
2 tsp soy sauce
2 tsp sesame oil
4 cups water
1. First, prepare the chicken meatballs. Add the minced chicken, corn starch, bread crumbs and salt to a bowl and knead well until the mixture starts to be quite sticky. Cut the cabbage into 2cm-wide slices.
2. Add the water and chicken stock to a pot and bring to the boil. Add the cabbage and ginger and cook until tender. Then, using a spoon, form the chicken mixture into balls and drop them into the soup one by one. When they are nearly done, the chicken balls will float to the surface. Wait 2 or 3 more minutes, add the soy sauce and sesame oil, and you’re done!