「PREP」Cut the chicken into bite-sized pieces. Cut the naganegi and green onions into 5-6 cm long pieces.
Put the chicken skin-side down in a nonstick frying pan. Cook over medium heat until some fat is released from the chicken skin. Add the naganegi and cook until the chicken changes colour, flipping both chicken and naganegi once so they don't burn.
Put the dipping broth ingredients in a pot along with the chicken and naganegi, cooking over medium heat for 10 minutes. Add the green onions towards the end of the cooking time.
While waiting for the broth to cook, bring a pot of water to a boil. Add the soba and cook according to package instructions, stirring occasionally. Then drain out the boiling water (reserving about 500mL for soba yu if desired) and rinse noodles under cold running water. Place them in a bowl of ice water to soak for 1 minute, then drain thoroughly.
Place the soba on two dishes (or seiro / zaru), and ladle the soup into two bowls. Top soup with a sprinkling of shichimi tougarashi if desired, and feel free to add some soba-yu to the soup broth after eating. Enjoy!
Course: Main Course
Keyword: Chicken, Noodles
Tori Seiro https://www.oishi-washoku-recipes.com/tori-seiro July 28, 2020