Chicken Soup

The problem with being an American-born Chinese person is that when it comes to sick people in the house and making chicken soup, I inevitably have to ask,

“Should I make Asian chicken soup or American chicken soup?”

Because Asian chicken soup has less ingredients and chopping involved, Asian it was.  Hoorah.

Also attempted a mochi cake using hazelnut milk and almond milk instead of regular milk!  I think the initial consistency was rather thick with just the hazelnut, so then I may have added too much almond milk to compensate.  The result was a rather unformed cake.  However, it is still tasty.  Verdict?  I would make that substitution again, as long as it is just mochi cake I’m dealing with.

 

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