new go-to

My Japanese style chicken broth has fast become a favourite. Tonight I reckon the broth was the best I've done, so this to note the formula.

  • 4 x chicken thighs browned in sesame oil
  • simmered (slightly uncovered) for 2 hours in 1 litre of miso stock (~ desert spoon of paste) and about ¼ cup soy sauce
  • added 500ml of chicken stock at the end
(the kale and purple cabbage were great, and the pickled ginger is the X factor.


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