Recipe: Yummy Mizuna Chinese Soup with Chicken Skin Broth

Steve Neal
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Recipe: Yummy Mizuna Chinese Soup with Chicken Skin Broth
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Recipe: Yummy Mizuna Chinese Soup with Chicken Skin Broth Delicious, fresh and tasty.

Mizuna Chinese Soup with Chicken Skin Broth. Great recipe for Mizuna Chinese Soup with Chicken Skin Broth. Leftover chicken skin also makes a delicious soup. This is a great way to use up all parts of meat.

Use them in a dish or make a soup and enjoy. [Related recipe] Chinese-style soup with mizuna green.

This is a great way to use up all parts of meat.

Once you add the mizuna, turn off the heat and it will cook through.

You can have Mizuna Chinese Soup with Chicken Skin Broth using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mizuna Chinese Soup with Chicken Skin Broth

  1. You need 600 ml of Chicken skin broth.

  2. Prepare 1 bunch of Mizuna greens.

  3. It’s 1 of Salt.

  4. You need 1 dash of Pepper.

It will keep a crunchy texture, retain its vibrant color, and be delicious.

Recipe by Heartful Kitchen Rei Originally, water was used to cook the chicken.

However, to keep the consistency, the stock/ broth was made hours ahead with chicken bones for a richer flavor.

Because it is cooked for a long time, Kyushu-style Mizutaki is known for its cloudy white chicken soup (白濁スープ).

Mizuna Chinese Soup with Chicken Skin Broth step by step

  1. Make the soup from the boiling liquid from boiling chicken skin..

https://cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin.

  1. Strain the boiling liquid. If it isnt salty enough, add some salt. If it's too salty, adjust with water..

  2. Cut the mizuna into 3-4 cm lengths. Bring the liquid to a boil, add the mizuna, and turn off the heat. Sprinkle with pepper..

  3. You can also add chicken or chicken skin. Its also delicious if you add a bit of sesame oil (not listed)..

Uses bone-in, skin-on chicken thighs, and chicken meatballs.

Using your hands, shred meat and skin from chicken and place in a small bowl; refrigerate until ready to use.

Strain broth, discarding chicken carcass and aromatics.

Meanwhile, separate chicken meat from skin and bones; reserve meat.

Add skin and bones to the simmering broth.