Chicken Soup

Name: Chicken Soup
Yield: 2 servings
Cuisine: American
Ingredients: 2 slice Chicken skin; 1 knob Fresh ginger (thinly sliced); 1 Japanese leek (the green part); 50 ml Sake; 500 ml Water; 1/2 tsp Salt; 2 tbsp Soy sauce; 1 Japanese leek; 1 Egg; 1 dash Pepper

cookpad.japan @cookpad_jp

When I cook chicken at home, I remove the skin most of the time. So I always cook this with the removed skin. ♪

Chicken breast doesn't have much skin, so you need 2 slices. If you use thigh meat, skin from 1 thigh would be enough.
I used Japanese leek this time, but spinach or chives are also delicious. ♪ Recipe by OBU

When I cook chicken at home, I remove the skin most of the time. So I always cook this with the removed skin. ♪

cookpad.japan @cookpad_jp

When I cook chicken at home, I remove the skin most of the time. So I always cook this with the removed skin. ♪

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Ingredients

2 servings

2 sliceChicken skin
1knob Fresh ginger (thinly sliced)
1Japanese leek (the green part)
50 mlSake
500 mlWater
1/2 tspSalt
2 tbspSoy sauce
1Japanese leek
1Egg
1 dashPepper

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Steps

1

Heat chicken skin, ginger, leek (green part), sake, water and salt in a pot. When it comes to a boil, skim off the scum, and turn down the heat to low. Simmer for about 5 minutes.
2

Remove the chicken skin, ginger and the leek from the pan, and add soy sauce and julienned leek. Simmer for 2 -3 minutes.
3

Pour beaten egg, and season with pepper. Heat until the egg is cooked. It's ready to serve.
4

You could make egg and chive soup. This version is tasty too.♪