Chicken and Ginger Soup
Ingredients(Servings: 4)
Directions
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Rinse off the ginger well, thinly slice up without peeling. Roughly chop up the long onion.
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Place the chicken meat into a pot with enough water to cover all, then turn the heat to high. Once boiling drain away the hot water and quickly rinse off the meat in cold water.
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Place (1) and (2) into a pot, add in 1.5 L (50.7 fl. oz.) of water and (A), then turn the heat to high. Once boiling turn the heat to low and remove any scum that forms while simmering for about 30 minutes.
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Remove the ginger and long onion from the pot (3), then remove bones from the chicken leaving only the meat in the pot. Check the flavor, adjust with salt if needed, then ladle into bowls. Sprinkle on black pepper if desired.
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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