Chicken Tenders and Julienned Vegetable Soup

• 2 Chicken tenders
• 3 leaves Cabbage
• 2 stalks Celery
• 1 Carrot
• 1/2 Onion
• 2 tbsp White wine
• 2 sachet Soup stock granules
• 1 Olive oil
• 1 Black pepper (optional)
• 2 tsp Sake
• 1 Salt

1. Take the white sinews off the chicken tenders, and sprinkle with the pre-flavoring sake and salt.
2. Cook the chicken tenders on a grill or in a toaster oven until lightly browned.
3. Cool down a little and shred with your hands.
4. Cut the onion into thin wedges, and shred the cabbage.
5. Peel the carrot, take the tough fibers off the celery stalks, and julienne both.
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. Sprinkle white wine, add 300 ml of water and the soup stock granules, and cover with a lid.
8. When it comes to a boil, turn the heat down to low, simmer for about 5 minutes and take off the heat.
9. Ladle into serving bowls and top with the chicken.
10. Add black pepper to taste.

chicken tenders, cabbage, stalks celery, carrot, onion, white wine, sachet soup stock granules, olive oil, black pepper, sake, salt

Taken from cookpad.com/us/recipes/169854-chicken-tenders-and-julienned-vegetable-soup (may not work)