This is embarrassingly simple to make, I'm not sure whether I want to put it up here, but it offsets the slightly strong flavour of the prawns quite well, the key is on the chicken stock you're using. I feel they are nice eaten together... so here goes..
Chinese cabbage soup - serves 2
1/3 chinese cabbage leaves (small), separate & wash thoroughly
1/2 L plain chicken stock (I used a few pieces of chicken thighs to make this)
1 tsp fried garlic
salt & pepper to taste
- Prepare the chicken stock in advance, add garlic & let it simmer.
- Chop the cabbage leaves into slices, and add into the stock (cooks in less than 10 minutes)
- Turn off the heat as the soup boils, season with salt & pepper.
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