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The ingredients needed to make Easy, Creamy and Gentle Chowder with Chinese Cabbage:
- Use 1/4 head, roughly chopped Chinese cabbage
- Use 1 onion roughly cut into small pieces Onion
- Use 1/4 Carrot
- Provide 1 as much as you'd like Corn
- Provide 2 medium Potatoes
- Provide 100 grams, cut into short strips Ham or bacon
- Prepare 1 small bowl full Leftover sashimi, mixed seafood, or the like
- Prepare 1 dash White wine or sake
- Prepare 1 dash Salt
- Get 1 dash White pepper
- Prepare 1 Bay leaf
- You need 1 tbsp Chicken soup stock granules or consomme
- Take 500 ml Water
- You need 300 ml Milk
- Provide 1 Butter and/or vegetable oil (a small amount of each)
- Prepare 1 Green onions or parsley (optional)
Steps to make Easy, Creamy and Gentle Chowder with Chinese Cabbage:
- Prepare the leftover frozen sashimi. Cut into bite-sized pieces, lightly sprinkle with salt and pepper, and then sprinkle 1 tablespoon of wine (or sake).
- (If you're using frozen mixed seafood instead of sashimi, then you don't have to cut it up)
- Cut the Chinese cabbage into rough chunks, cover with plastic wrap, and microwave for about 4 minutes. It cooks quickly this way, so you can eat it quickly.
- So, it should look like this.
- Use medium-low heat. Heat a small amount of vegetable oil and butter. Add the onion, carrot, and bacon, and saute well. Add the seafood. When the everything has cooked through…
- Add 500 ml of hot water, the bay leaf, and the soup stock. Then add the Chinese cabbage. When the cabbage is tender, add 300 ml of milk.
- When the milk starts to boil, lower the heat. Grate the potato directly into the pot.
- With a spatula, gently stir while it simmers… and thickens. It will quickly become a sufficiently creamy texture.
- Sprinkle salt and white pepper to taste, and it's finished. You don't even need to use roux (or flour). It's easy and light on the stomach.
- If it's too thick, add milk. If it's too thin, add more potato to adjust. In Step 5, cooking with rice is also delicious.
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