Nutritious potage
Ingredients (for 6 people)
| chicken bones | Appropriate amount |
| The green part of a leek |
2 pieces |
|
ginger |
5g |
| Alcohol | 100ml |
| water | Just enough |
| olive oil | 30ml |
| garlic | 4g |
| Onion | 300g |
| Nagaimo | 200g |
| brown rice | 100g |
| water | 250ml |
| Chicken stock | 500ml |
| milk | 500ml |
| salt | Appropriate amount |
| Black pepper | 0.3g |
How to make it
1. Wash the chicken bones under running water and remove any blood.
If you have time, place the chicken bones in a bowl, add enough water to cover them, and leave in the refrigerator overnight to drain the blood.
② Put chicken bones, green onions, sliced ginger, sake, and water into a large pot and bring to a boil over high heat.
Once boiling, reduce heat to low and simmer for about 60 minutes, skimming off the scum frequently.
Once simmering is complete, strain the soup into a large bowl using a colander and paper towels.
Chill quickly in a bowl of ice water, then store any remaining portion in a ziplock bag in the freezer.
③Add olive oil and chopped garlic to a frying pan and cook over low heat to infuse the aroma.
Add sliced onions and fry until golden brown.
5. Blend the brown rice in a blender until it becomes powder, then dissolve it in water.
6. Put caramelized onions, brown rice dissolved in water, chicken stock, milk, and grated daikon radish into a pot and blend smoothly using a blender.
7. Bring to a boil over medium heat and stir continuously with a wooden spatula. Once boiling, reduce the heat to low, and once it thickens, turn off the heat, season with salt, and it's done. Pour into a plate and sprinkle with black pepper.
Key points of spring-harvested nagaimo and brown rice potage
When boiling down at the end, keep stirring constantly as the bottom of the pot may burn.
If you want something refreshing in the summer, try reducing the amount of brown rice and yam and adding more water to make it easier to drink.
