Perfect with Rice! Chicken and Tomato Milk Soup

• 200 grams Cabbage
• 1 Chicken thigh meat (or pork)
• 1 The white part of a Japanese leek
• 200 ml Milk
• 200 ml Water
• 1/2 can Canned tomatoes
• 1 tbsp Flour (cake flour)
• 2 tsp Oyster sauce
• 3 Chicken stock cubes
• 1 Red chili pepper
• 1 tsp plus Fish sauce
• 1 clove Garlic
• 1 Salt and pepper, black pepper
• 1 Olive oil

1. Cut the cabbage into 3 cm squares.
2. Cut the chicken to about the same size, sprinkle salt and pepper and then coat in flour.
3. Finely chop the garlic.
4. Slice the leek diagonally to 1 cm.
5. Put olive oil in a heavy pot or frying pan, and saute the garlic and chili pepper until fragrant.
6. Add the chicken and saute until slightly browned.
7. Add the leek and saute quickly, then add water.
8. Bring to a boil, and remove any scum.
9. Add the canned tomato and the ingredients and stir.
10. Add the cabbage and simmer.
11. When the cabbage has wilted and the chicken is cooked through, add the milk.
12. Season with fish sauce, sprinkle black pepper, and it's done.
13. It's delicious with toasted bread, and goes surprisingly well with noodles too.
14. Variation: It's delicious with some curry powder or other spices added too!
15. You can also put in some cooked soy beans or other cooked beans to make it more filling.

cabbage, chicken thigh meat, milk, water, tomatoes, flour, oyster sauce, chicken, red chili pepper, sauce, clove garlic, salt, olive oil

Taken from cookpad.com/us/recipes/170134-perfect-with-rice-chicken-and-tomato-milk-soup (may not work)