Chicken Tenderloin Clear Soup

Name: How to cook Chicken Tenderloin Clear Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Tenderloin Clear Soup

I have just harvested Yuzu fruit from my Yuzu tree, that I planted in a pot 3-4 years ago. To enjoy the fragrance of zest of Yuzu fruit, the best way is to add a small piece of zest to Japanese clear soup. When I harvested Yuzu fruit last year, I shared my Fish Clear Soup recipe. This year, I want to share this Chicken Tenderloin Clear Soup. The soup smelled so good with Yuzu zest, but finely chopped Spring Onion is equally good.

Ingredient

Food ration :

4 servings

3-4

Chicken Tenderloins

1 tablespoon

Potato Starch Flour

4 cup

Dashi Stock *OR Water and 2 teaspoons Dashi Powder

1 tablespoon

Sake (Rice Wine)

1 teaspoon

Salt

1 teaspoon

Soy Sauce *alter the amount according to your preference

Cooking instructions

* Step 1

Remove the tough tendon from Chicken Tenderloins, cut into bite-size pieces, and place on a plate. Lightly season with Salt and White Pepper, sprinkle with Potato Starch and thinly coat. *Note: Remove excess starch.

* Step 2

Heat Dashi Stock and Sake in a large saucepan. Season with Salt and Soy Sauce. Gently add Chicken pieces into the boiling soup and cook for a few minutes or until cooked. It won’t take long.

* Step 3

Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and zest of Yuzu. *Note: It can be very difficult to find Mitsuba and Yuzu fruit outside Japan. It is quite easy to grow them in plant pots.

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