• Chicken wings (drumette)10 pieces
• Napa cabbage¼ (½ if using a small head)
• Onion1-2
• ★Water300 ml
• ★Bouillon cube1
• ★Salt and pepperto taste
• ★Vegetable oil1 tbsp

1. 1

   Season the 10 chicken wings with salt and pepper to taste and let sit to marinate.

2. 2

   Cut the ¼ napa cabbage into 5cm-wide pieces and separate the core from the leaves. Cut the 1-2 onions into 3-4cm-wide pieces.

3. 3

   Heat 1 tbsp of vegetable oil in a pot over high heat and brown the chicken wings on all sides until golden (be careful not to overcook).

4. 4

   Add 300 ml of water and 1 bouillon cube, adjusting the water amount so the chicken wings are just covered.

5. 5

   Layer the vegetables in the pot in this order: napa cabbage core, onion, then napa cabbage leaves.

6. 6

   Cover the pot, bring to a boil over medium-high heat, then reduce to low heat and simmer gently for about 1 hour.

7. 7

   The napa cabbage will release its moisture into the soup. Taste the soup and adjust the seasoning with salt and pepper to taste, then serve.

This recipe requires minimal hands-on cooking time, making it perfect for busy days. Since the chicken wings become very tender, be careful not to break them apart when serving.

• Calories205 kcal
• Protein17 g
• Fat12 g
• Carbs5 g
• Sodium1.1 g