Chicken Soup

cookpad.japan
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

Chicken Soup

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cookpad.japan
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
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Ingredients

2 servings
  1. 2 sliceChicken skin
  2. 1knob Fresh ginger (thinly sliced)
  3. 1Japanese leek (the green part)
  4. 50 mlSake
  5. 500 mlWater
  6. 1/2 tspSalt
  7. 2 tbspSoy sauce
  8. 1Japanese leek
  9. 1Egg
  10. 1 dashPepper

Cooking Instructions

  1. 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.

    A picture of step 1 of Chicken Soup.
  2. 2

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

    A picture of step 2 of Chicken Soup.
  3. 3

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

    A picture of step 3 of Chicken Soup.
  4. 4

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

    A picture of step 4 of Chicken Soup.
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