4 cups water
4 pieces mochi
4 pieces chicken thigh
1 small carrot
4 mushrooms
4 inches leek
1/4 pound Chinese cabbage
1 teaspoon sugar
1 tablespoon Sake
2 tablespoons soy sauce
Cut the chicken thigh into small pieces. Cut the carrot, leek and mushrooms into thin slices. Put water, sugar, Sake and soy sauce in a pan and bring to boil. Add chicken pieces and vegetable slices in the pan and simmer until softened. Meanwhile grill the rice cakes in the oven until softened. Add the grilled rice cakes in the soup. Stop the heat. 4 servings.
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