Chop the Chinese cabbage into large pieces (slice the hard parts diagonally). Arrange the drumettes in a thick bottom pan and top with the Chinese cabbage.
Put 400 ml water in the pot and cover with a lid and heat over medium. Once it begins to boil, simmer covered over low heat while scooping up the scum until the drumettes soften.
Once the Chinese cabbage has reduced to about half of its volume, add the Weipa and soy milk and taste to adjust.
Garnish with some ground black pepper and chopped green onions before serving. ※Don't let it boil once you've added the soy milk!
Story Behind this Recipe
I wanted to make a soup with ingredients that are good for your skin like chicken drumettes and soy milk.
Aside from Chinese cabbage, you can also add daikon radish, carrots, turnips, etc. Add the soy milk last, after the drumettes have softened. If you let the soy milk boil, it will get lumpy and separate. I used a Staub brand cast iron pot.