Chicken and Shiitake mushrooms with ginkgo soup

Japanese food
Soup
Tamura Takashi
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Chicken has a strong smell, so it is important to marble it thoroughly with a beautiful coward. Also, when adding ginkgo, crush it with your fingers and add it to give it a more delicious taste.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 30 minutes
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How to make it
1

Mix the bite-sized chicken thighs and Hachi-mi-bijin well in a bowl and season them.

2

Marble the [1] with boiling water.

3

Add marbled chicken to a hot pot of bonito soup stock, add ready-to-use dried shiitake mushrooms, ginkgo noodles, and salt, and simmer for about 15 minutes.

4

Once the savory flavor of the shiitake mushrooms spreads, crush the ginkgo with your fingers and add them. Sprinkle with small slices of asatsuki and pink pepper and it's finished.

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