japanese-style pot-au-feu

• metric
• u.s.

ingredients:

• 300 g boneless chicken thigh
• 120 g carrot
• 150 g broccoli
• 1 garlic clove
• 1 tablespoon soy sauce
• a little salt
• a little black pepper
• 480 ml bonito soup stock
• 1 teaspoon olive oil

step 1:

Cut the chicken into bite-size pieces. Cut the carrot obliquely. Cut the broccoli (including stems, if desired) into pieces.

step 2:

Pour the olive oil into a pan. Add the chicken and sear for about 3 minutes on medium heat.

step 3:

Add the bonito soup stock, carrot, garlic, soy sauce, salt and black pepper. Boil for 20 minutes on medium heat.

step 4:

Add the broccoli and boil for about 8 minutes.