Soup (vegetable soup with chicken fillet) | Easy recipe at home by culinary expert / Yukari's Kitchen's recipe transcription

Remove the strings from the chicken fillet, cut into small bite-sized pieces and season with salt and pepper.
Put it in a vat, sprinkle with cooking sake (for fillets), and mix well.
Roughly chop the cabbage and slice the core.
Place in a colander, rinse with water, and drain.
Cut the onion into 1cm cubes.
Cut the carrots into 3-4cm pieces.
Cut the pumpkin into 1cm cubes.
Cut off the stems from the shiitake mushrooms and cut into thin slices.
Cut off the bottom of the shiitake mushroom stem and slice thinly.

Add olive oil to a frying pan and heat over medium heat for 30 seconds.
Add the chicken fillet from step 1 and fry, turning over.
When both sides are browned, remove it to a baking tray.

Place 1 pumpkin in a frying pan and heat over medium heat.
Once the pumpkin is coated with oil, add the carrots and onions from step 1 and stir-fry.
Add the cabbage and shiitake mushrooms from step 1 and stir-fry.
Sprinkle cooking wine (for stir-frying vegetables) and stir-fry.
Cover with a lid and simmer for 2 minutes on low heat.
Remove the lid, turn the heat to medium, and cook, stirring, for 1 minute.
Add the chicken fillet from step 1 back in and mix gently.

Add water.
Add (A), mix well, and bring to a boil.
Stir in soy sauce and mix.

器に盛り付け、黒胡椒(分量外)を振って完成。