Hakusai Cabbage Cream

Ingredients

1/4 block hakusai cabbage
4 chicken thigh
1 cube chicken bouillon
1 cup milk
1 1/2 tbsp corn starch
Salt and pepper to season


Method

Cut hakusai cabbage into about 2 inch long pieces.
Cut chicken into bite-sized pieces.
Saute chicken in the pan.
Lightly season chicken with salt and pepper.
Add 2 1/2 cup of water in the pan and heat.
Dissolve chicken bouillon cube in the soup.
Add hakusai in the soup and simmer for 10-15 minutes until soften.
Add milk in the soup and bring to a boil.
Dissolve corn starch in 3 tbsps of water and add to the soup.
Stir the soup.
Season the soup with salt and pepper as you like.