Chicken and Vegetable Soup
| Ingredients |
Serves 1 |
Serves 4 |
Seasonings |
Serves 1 |
Serves 4 |
chicken thigh (skinless)
|
15g
|
60g
|
sake
potato starch
|
1g
2g
|
4g (slightly less than 1 teaspoon)
8g (2/3 teaspoon)
|
bamboo shoots
burdock
carrot
stone parsley
|
10g
10g
10g
1g
|
40g
40g
40g
4g (4 stems)
|
stock
salt
dark soy sauce
|
150g
0.3g
3g
|
600g (3 cups)
1.2g (1/4 teaspoon)
12g (2 teaspoons)
|
| 1 |
Slice chicken into bite-size pieces, sprinkle with sake and set aside for a while. Remove excess water from the surface of the
chicken, coat with potato starch, and cook in boiling water. |
| 2 |
Cut bamboo shoots and carrot into thin strips. |
| 3 |
Scrape the skin from the burdock, cut into shavings, and soak in water. Cut the parsley into small pieces. |
| 4 |
Heat stock in a pan, add the vegetables and cook briefly. Season to taste, and add the chicken prepared in (1). Serve hot
and garnish with the parsley. |
|
