Add 2 cups of water and required salt to the chicken pieces and simmer in low heat until the chicken pieces are cooked. Sieve and extract the chicken stock and keep aside.
Extract the chicken bits from the bones.
Take a vessel and pour the cabbage stock, chicken stock, chicken bits removed from bones, vinegar, pepper powder, soya sauce, cornflour mixed in milk and ajino moto. Heat the mixture in low fire. Do not boil.
Remove from fire and garnish with chopped celery leaves.