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1
Chop up the leek and ginger roughly and put into a pan.
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2
Put the 2 pieces of chicken on top.
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3
Add the water and sake.
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4
When it comes to a boil, skim off the scum.
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5
You don't have to remove it all as it will be strained later.
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6
Put a lid on so that it's open a little to avoid the pan boiling over, and cook over low heat for 15 to 20 minutes.
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7
Take the chicken out and strain the poaching liquid through a sieve to remove the aromatic vegetables and scum.
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8
It looks like this.
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9
Make sure the chicken is completely immersed in the liquid.
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10
Add the salt at this point - it should be about as salty as soup.
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11
When it's cool put it in the refrigerator.
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12
The chicken looks like this after a while.
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13
Remove any fat from the surface.
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14
It's turned into a nice clear soup.
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15
Shred the meat with your hands.
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16
If you like the skin, shred it finely.
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17
Add some sliced cucumber that you've massaged with a little salt, and add Tamotan's banbanji sauce to make banbanji chicken.
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18
You can also put this chicken on top of hiyashichuuka cold noodles, mix with sweet chili sauce or use in salads.
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19
If you have it with the sauce from So Delicious Miso Ponzu Sauce Banbanjiit becomes really delicious dish.
