Clear Soup With Chicken And Okra
|Skinless chicken breast fillets||4 Ounce (115 Grams)|
|Okra||4 (Whole Ones)|
|Primary bonito stock||3 1⁄2 Cup (56 tbs)|
|Soy sauce||1 Teaspoon|
1. Cut chicken diagonally into bite-sized pieces. Sprinkle with a pinch salt and 1 tsp sake. Coat chicken with cornstarch. Cook in boiling water until it floats to top (3-4 minutes). Remove and cool in pan of cold water. Drain.
2. Cut "caps" off okra and slice into rounds.
3. Bring bonito stock to a boil. Add okra, soy sauce, 1 tsp salt, and 1 tsp sake. Remove from heat. Preheat soup bowls, place chicken in bowls, and add soup and sliced okra.