The clear-broth tradition of Japanese cuisine comes together here with chicken breast and ginger. Changing the water after the first boil and skimming continuously is essential for a broth that stays clear rather than cloudy.
Boil the chicken breast in cold water and discard the water after the first boil.
Add fresh water and the ginger slices, then simmer over low heat for 45 minutes, continuously skimming off the foam.
Remove the chicken from the broth, shred it, and return it to the pot.
Finish with the soy sauce, sesame oil, salt and black pepper.
Sprinkle with spring onion and serve hot.
Always discard the water from the first boil; it's foamy and cloudy, and skipping this step means the soup will never turn clear. Allergens: contains soy and sesame.
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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