Japanese Chicken and Leek Soup | Warming Tori Nanban
(0)
30 min
Quick
Kifli Kukták
Egy igazi lélekmelengető japán klasszikus, ahol az aranyszínűre pirult, szaftos csirkecomb és az édeskés, karamellizált póréhagyma találkozik a mély, gyömbéres shoyu alaplével. A mirin és a szójaszósz harmonikus édes-sós egyensúlya minden kanálban felébreszti az érzékeket. Gyorsan elkészíthető, mégis olyan gazdag és telt ízélményt nyújt, mintha órákig gyöngyözött volna a fazékban.
Ingredients
Preparation method
Preparation
Cut the cleaned chicken thigh fillets into bite-sized pieces, about 3 cm. Wash the leeks thoroughly and slice them into 3–4 cm segments. Peel the fresh ginger and cut it into thin matchsticks. Finely slice the spring onions for serving.
Searing and simmering
Heat the sesame oil in a deep frying pan or pot over medium heat. Place the leek pieces in and sear them for 2–3 minutes per side until they develop a beautiful golden brown, caramelized crust. Then transfer them to a plate.
In the same hot pan, add the chicken thigh pieces and sear them quickly for 4–5 minutes until they get a nice color on the outside.
Chef's tip
If you want to make the dish even heartier, serve it with freshly cooked udon or Asian noodles in the broth.
It is worth searing the leeks patiently until deep golden brown, as the browned bits provide the Nanban soup with its characteristic, rich umami flavor.
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