Golden Vegetable Chicken Soup

Steps

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1. 1
   Rinse the chicken wings. Make a shallow cut along the center of each wing to help it absorb the marinade.
   ▶ ≈0:49
2. 2
   Season the chicken wings with salt, white pepper, and a splash of sake. Rub thoroughly and refrigerate to marinate.
   ▶ ≈1:31
3. 3
   Prepare vegetables: peel the daikon and cut into fan-shaped slices. Roll-cut the carrots. Chunk the onion. Cut the tomato into pieces. Tear the cabbage by hand. Cut the cauliflower into small florets. Cut the pumpkin into chunks.
   ▶ ≈1:55
4. 4
   Gather the daikon peel, pumpkin seeds, and other vegetable scraps into a small mesh bag to extract nutrients while keeping the soup clean.
   ▶ ≈4:40
5. 5
   Heat oil in a pot, then sear the marinated chicken wings until golden brown on both sides. Add the smashed garlic cloves and stir-fry briefly.
   ▶ ≈5:12
6. 6
   Transfer the seared chicken to the pot. Add 2200 ml cold water, the rosemary, the ingredient bag, 1 tsp salt, and 1.5 tbsp sake.
   ▶ ≈5:51
7. 7
   Bring to a boil over medium heat. Skim off the foam that rises to the surface to clarify the broth.
   ▶ ≈6:40
8. 8
   Reduce heat to low and simmer for about 30 minutes without a lid, allowing the soup to gently bubble to develop more flavor.
   ▶ ≈6:47
9. 9
   After about 20 minutes, add the pumpkin to the pot. Since pumpkin cooks quickly, there is no need to add it at the beginning.
   ▶ ≈7:59
10. 10
    Check if the pumpkin is tender. Add the cabbage and cauliflower near the end, simmering for about 2 minutes if you prefer a firmer texture.
    ▶ ≈8:16
11. 11
    Before serving, taste the soup and adjust salt to your preference.
    ▶ ≈8:53