Japanese style chicken broth
Inspired by a lunch dish Johanna had in Maleny a couple of days ago, I decided to have a crack at a style of chicken soup a bit different to my 'go to' traditional chicken soup. The lighter tasting broth seasoned with some soy sauce and the pickled ginger make this a flavoursome and deeply satisfying soup. Very happy.
about 2 hours.
Equipment I used (main)
- Pan (with simmer pad)
- Saucepan (for rice)
- Chopping boards and knife
- tongs and ladle for serving
- Measuring 'cup'
- Bowls (for chopped ingredients)
- Sesame oil, couple of glugs
- ½ onion, diced
- 2x garlic cloves, sliced
- Chicken thighs (1 per person / serving)
- Vegetable stock (500mls)
- Water (1 litre)
- Soy sauce (couple of splashes)
- Vegetables (I used 6x brussel sprouts, finely sliced because I had some, but soem finely sliced cabbage would be perfect too; and some baby broccoli, cut / sliced into match stick size)
- Rice (I used brown jasmine, ½ cup)
- Pickled ginger (Japanese style, I used a few slices per serve)
- Fresh coriander leaves: (about ½ cup or a small handful per serve)
- Sesame seeds (enough to spread over servings)
- Heat the sesame oil in a pan and add the onion until translucent.
- Brown the chicken thighs and add the garlic.
- Add the stock, water and the soy sauce, bring to the boil and simmer for about 1½ hours.
- Meanwhile, cook the rice in a seperate saucepan. (For brown rice I use 1½ cups of water for ½ cup brown rice. When done, turn off heat and leave the lid on.
- When the rice is about 10 minutes from ready, remove the chicken and slice and return to the pan with broth along with veggies. Cook the veggies in the broth for about 10-15 minutes, or until cooked but still firm.
- To serve, place a small pile of rice in the bottom of a dish. Spoon chicken and veggies from the broth pan into the bowl alongside the rice.
- Ladle broth from the pan gently into the bowls. Garnish generously with coriander leaves, pickled ginger and sprinkle sesame seeds over the broth.