October 19, 2008 on 7:24 am | In Japanese Food Recipes |
| Ingredients |
|
| Lemon (cut into slices) |
1 |
| Chicken Legs |
2 |
| Water |
1 ½ litre |
| Onion (halves) |
2 |
| Carrot |
½ |
| Celery |
1 stick |
| Galic |
1 clove |
| Konbu (kelp seaweed) |
1 postcard size |
| Shiitake mushroom (dried) |
1 |
| Rice vinegar |
1 teaspoon |
| 1 pinch of Salt and pepper |
|
Marinate the chicken
1.Heat the saucepan at moderate heat with some water till boil.
2.Add in chicken legs and lemon. Simmer for 10 minutes.
3. Remove chicken legs and lemon to a plate. Rinse chicken with cold running water.
4.Squeeze lemon juice over chicken legs.
Preparing the broth
1.Heat the saucepan with the measured water till boil.
2.Add in chicken legs and all other ingredients except rice vinegar, salt and pepper.
3.Reduce heat to low and simmer for 30 minutes
4.Add in rice vinegar, salt and pepper. Simmer for another 10 minutes. Serve hot.
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