Soup
This recipe brings together Japan's clear broth tradition with chicken breast and ginger. Replacing the water at the first boil and regularly skimming off the foam are essential for a broth that stays clear.
Put the chicken breast in cold water and bring to a boil. Discard the water as soon as it boils.
Add fresh water and sliced ginger. Boil gently over low heat for 45 minutes, regularly skimming off the foam.
Lift the chicken out of the broth, shred it and return it to the pan.
Add the soy sauce, sesame oil, salt and black pepper.
Scatter with scallion and serve hot.
Always discard the water at the first boil: it will be foamy and cloudy, and skipping this step will prevent the soup from clearing. Allergens: contains soy and sesame. Additional allergen check: check the soy sauce label for a gluten declaration, as ingredients vary by product.
İlk kaynamadaki suyu dökmeyi unuttum, 45 dakikalık kaynatmanın sonunda çorba tarifteki gibi berrak değil bulanık çıktı. Tadı yine de fena değildi ama görüntüsü hedeflediğim gibi olmadı.
Zencefil dilimleri yerine rendelenmiş zencefil kullandım, aroma daha hızlı yayıldı ama süzerken dört porsiyonluk çorbaya küçük parçalar karıştı, servisten önce süzgeçten bir kez daha geçirmek gerekti.
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