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Negi and Chicken Soup

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Negi and Chicken Soup

Negi and Chicken Soup

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Product used in this recipe

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Dashi Soy Sauce

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Ingredients （2 servings）

100g naganegi (Japanese leek), cut into 1.5”/4cm pieces

100g chicken thigh, cut into bite-sized pieces

Salt, small amount

A

1 tbsp Dashi Soy Sauce

300ml water

Ground black pepper, as needed

Directions

Sprinkle salt on the chicken thighs.

Heat the sesame oil in a pot. Sauté (1) and naganegi until browned.

Add (A) in (2) and bring it to a boil. Turn to low heat, cover and simmer for about 5 minutes.

Season with ground black pepper.