Japanese chicken soup
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ingredients
pcs oil 2 pcs finely chopped boneless chicken thighs pcs chilli pcs fresh ginger 150 g shitake mushrooms 1.5 litres chicken stock 3 pcs carrots 1 pcs pak choy (Chinese cabbage) 1 tbsp oyster saucea 1 tbsp soy sauce 1 tbsp mirin 1 tsp sesame oil
progress in the video above
A very simple soup to make full of the flavors of Japan. And completely gluten free. Taste 🙂
1. Heat the oil in a pan. Add finely chopped chicken. Season to taste (or not at all) with chilli pepper or dried chilli. Sauté for 2 minutes, or until the meat is tender. Then remove from the pan. 2. Add the oil back to the pan. Fry the finely chopped fresh ginger and carrots together, about 2 minutes. Remove from the pan. 3. Put the pot on. Add the broth and the sautéed carrots and ginger. Cook for about 8 minutes. 4. Add shitake mushrooms and cook again for about 8 minutes. 5. Next, add the sautéed chicken. Allow to cook. And season to taste with soy sauce, oyster sauce and mirin. 6. Add chopped pak choy (Chinese cabbage) and cook for about 4 minutes. 7. Finally, add a pinch of sesame oil. 8. Serve immediately hot.
