Chicken Tenders and Julienned Vegetable Soup
I thought of a recipe that highlighs the sweetness of seasonal vegetables and the umami of soup consommé.
You could use sake instead of white wine, and vegetable oil instead of olive oil. For 2 to 4 servings. Recipe by caramel-cookie
Chicken Tenders and Julienned Vegetable Soup
I thought of a recipe that highlighs the sweetness of seasonal vegetables and the umami of soup consommé.
You could use sake instead of white wine, and vegetable oil instead of olive oil. For 2 to 4 servings. Recipe by caramel-cookie
Cooking Instructions
- 1
Take the white sinews off the chicken tenders, and sprinkle with the pre-flavoring sake and salt.
- 2
Cook the chicken tenders on a grill or in a toaster oven until lightly browned. Cool down a little and shred with your hands.
- 3
Cut the onion into thin wedges, and shred the cabbage. Peel the carrot, take the tough fibers off the celery stalks, and julienne both.
- 4
Heat olive oil in a pan, add the onion, carrot, celery and cabbage in that order, and sauté over medium heat for 2 to 3 minutes.
- 5
Sprinkle white wine, add 300 ml of water and the soup stock granules, and cover with a lid. When it comes to a boil, turn the heat down to low, simmer for about 5 minutes and take off the heat.
- 6
Ladle into serving bowls and top with the chicken. Add black pepper to taste.
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