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.