-
1
Put the water into a container.
-
2
Sprinkle in the gelatin and leave it to soak.
-
3
Put the ingredients into a pot and turn on the heat.
-
4
When it comes to a boil, remove from the heat and stir in the gelatin from Step 1 until it has dissolved.
-
5
Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator.
-
6
Slice the chicken tenders diagonally into 1 cm pieces.
-
7
Place in a bowl and toss with the ingredients.
-
8
Bring water to a boil in a pot and add in the chicken from Step 4.
-
9
Once the chicken has through (about 30 seconds), drain the water using a colander.
-
10
Peel the tomatoes and dice into 1 cm cubes.
-
11
Parboil the okra and thinly slice.
-
12
Peel the nagaimo yam and cut into 1 cm cubes.
-
13
Shell the edamame.
-
14
If using cucumber, cut into 1 cm cubes.
-
15
Julienne the myoga ginger and soak in water.
-
16
Drain the water well.
-
17
Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly.
-
18
Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9.
-
19
Arrange on a dish and chill well in the refrigerator.
-
20
Portion into dishes before eating.
-
21
Top with myoga ginger and optionally, ginger or umeboshi.
-
22
It's done!
-
23
Stir it well while eating and enjoy!
-
24
If using the broth left over from boiling chicken, substitute for the Weipa and water.
