Chicken Tenders and Julienned Vegetable Soup

1. 1

   Take the white sinews off the chicken tenders, and sprinkle with the pre-flavoring sake and salt.

2. 2

   Cook the chicken tenders on a grill or in a toaster oven until lightly browned.

3. 3

   Cool down a little and shred with your hands.

4. 4

   Cut the onion into thin wedges, and shred the cabbage.

5. 5

   Peel the carrot, take the tough fibers off the celery stalks, and julienne both.

6. 6

   Heat olive oil in a pan, add the onion, carrot, celery and cabbage in that order, and saute over medium heat for 2 to 3 minutes.

7. 7

   Sprinkle white wine, add 300 ml of water and the soup stock granules, and cover with a lid.

8. 8

   When it comes to a boil, turn the heat down to low, simmer for about 5 minutes and take off the heat.

9. 9

   Ladle into serving bowls and top with the chicken.

10. 10

    Add black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.