Chicken Tenders and Julienned Vegetable Soup

Name: Chicken Tenders and Julienned Vegetable Soup
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken tenders; 3 leaves Cabbage; 2 stalks Celery; 1 Carrot; 1/2 Onion; 2 tbsp White wine; 2 sachet Soup stock granules; 1 Olive oil; 1 Black pepper (optional); 2 tsp Sake; 1 Salt

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

4 servings

2Chicken tenders
3leaves Cabbage
2stalks Celery
1Carrot
1/2Onion
2 tbspWhite wine
2sachet Soup stock granules
1Olive oil
1Black pepper (optional)
To pre-flavor the chicken:
2 tspSake
1Salt

Saved

Steps

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.