Prep Time: 15 minutes. Cook Time: 15 minutes
Yield: 4 servings
To cook the chicken, fill a medium size pot with water, bring to a boil. Add the chicken and cook for 2 minutes. Drain, set aside.
To blanch the carrot, spinach and snow peas, fill a medium size pot with water and salt, and bring to a boil.
Blanch the vegetables separately, using the same boiling water. Start with the carrots and blanch for a 1 minute.
Remove the carrots from the pot and plunge into a bowl of cold water.
Drain and set aside. Next, blanch the snow peas in the boiling water for 30 seconds. Remove the snow peas from the pot and plunge into the bowl of ice water. Drain and set aside. Do the same with the spinach leaves.
Squeeze out excess water, and slice the spinach crosswise into 1-inch (2.5 cm) pieces. Set aside.
To make the soup, combine water and Yagicho Wandashi in a medium size pot and bring the soup to a simmer over low heat.
To serve the Ozoni soup, arrange a couple bite size pieces of chicken, carrot,
|chicken thighs ( Cut into eight bite size pieces )||150 grams (5 ounces)|
|small carrot ( sliced crosswise, about ¼ inch thick )||1|
|snow peas ( trimmed and string removed )||4|
|Kamaboko or Narutomaki fish cake ( 1/4 inch thick )||4 slices|
|water||3 1/2 cups|
|Yagicho Wandashi||1/2 cup|
|lemon or Yuzu peel ( julienned thinly )||1 tbsp|
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Jelly Soup Stock
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