How To Make Chicken Bone Broth Rice Soup With Full Of Anti-Aging Collargen | No Music Version | ASMR

Introducing how to make a delicious rice soup made with chicken bone soup, which is full of collagen and will make your skin plump the next day.
Save the bones that come out when you cook chicken in the freezer, and if you have a lot of bones, you can make such a delicious soup just by simmering them and taking out the soup stock.
The rice absorbs the soup and swells, so you can eat a full meal with less rice. Plenty of protein with chicken, tofu and eggs. Add bok choy and shimeji mushrooms for a perfect nutritional balance. The best for diet!

👉 for how to make Mantsuyu at home, please see "Zarusoba & Homemade Soba dip (Mentsuyu)" video
https://youtu.be/DFhc9fhfh0o

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● Ingredients (for 2)

・Chicken bones … appropriate amount
・Chicken thigh... 1 piece
・Rice... 1/2 to 2/3 cup
・Bok choy … 1
・Shimeji mushrooms... 1/4 to 1/3 pack
・Egg ... 1
・Silken tofu... 1/3 pack
・Katsuobushi pack … 1/2 to 1 pack
・Shredded Nori
・Shredded chili pepper
・Green onion
・Garlic ... 8 to 10
・Ginger
・Carrots ... 1
・Hondashi … 1 teaspoon
・Salt … appropriate amount
・Mentsuyu (or/and soy sauce)... appropriate amount
・Sake … appropriate amount

● Cooking Recipe

① Remove the bone from the chicken thigh, cut into bite-size pieces, season with 1/2 tablespoon each of soy sauce and sake, and let it rest in the refrigerator.

② Prepare hot water to pre-boil the bones

③ Peel the garlic, and peel the ginger and carrot and cut into thick slices.

④ When the water boils, add the chicken bones and simmer for about 3~5 minutes.
After that, drain the hot water using a colander and rinse the bones

⑤ put the washed bones to the pot, add water, garlic, ginger, and carrots and bring to a boil.
When it boils, carefully scoop out any scum that floats to the surface, reduce the heat, cover with a lid, and simmer over low heat for 1.5 to 2 hours.

⑥ After simmering for 1.5 to 2 hours, remove everything except the bones from the pot, and simmer over low heat for another 5 to 6 hours, checking occasionally to make sure it doesn't bubble and boil.
(If you prefer a cloudy soup like tonkotsu ramen soup, you can boil it over a strong heat while bringing it to a bubbly boil. The oil will emulsify and the soup will become cloudy.)

⑦ Cook the rice

⑧ Cut the bok choy into leaves and stems, and cut the stems lengthwise into easy-to-eat pieces.
Cut off the roots of the shimeji mushrooms and loosen them
finely chop green onions
Cut the tofu into easy-to-eat sizes

⑨ After finish boiling the bones, strain the soup through a colander to remove the bones and put the amount of soup to be used for rice soup in a separate pot and bring to a boil.

⑩ When it boils, add the chicken, shimeji mushrooms, and bok choy stems.

Once brought to a boil, season with hondashi, salt, sake, and mentsuyu (or/and soy sauce), then add bok choy leaves, rice, tofu, and bonito packs.

⑪ Taste it and adjust the final taste with the missing seasoning.
(Adding mirin is also delicious)

⑫ After boiling again, pour the eggs into the boiling bubbles and remove from the heat when they harden fluffily.

⑬ serve on a soup plate and top with chopped green onions and chopped seaweed, shredded chili pepper.

● Cooking tips

・By pouring the egg into the boiling bubbles, it will become a fluffy egg.
・For the seasoning of the soup, taste it and add it little by little while checking the balance of the seasoning, not adding all in one time.
・For seasoning, mirin is also delicious
・The rice will absorb the soup and swell, so It is appropriate to put in the amount that you think "maybe it's not enough?"
・You can use the leftover soup to make ramen, mizutaki soup (chicken Nabe), curry, etc.
・The carrots after using the first boil are delicious to add as an ingredient in the soup if you like.