My Father's Kashiwa Soup

• 100 grams Chicken thigh meat
• 1/2 bunch Chinese chives
• 300 to 400 ml Water
• 1 tsp Dashi stock granules
• 1/2 tbsp Soy sauce
• 1/3 tsp Salt

1. Slice the excess fat off the chicken and cut into bite-sized pieces.
2. Chop the chives up into 3 to 4 cm wide pieces.
3. Add the ingredients from Step 1, as well as the water and dashi stock granules to a pan.
4. Bring to a boil, skim off the scum, season with salt and soy sauce and it's done!

chicken thigh, chinese chives, water, granules, soy sauce, salt

Taken from cookpad.com/us/recipes/168467-my-fathers-kashiwa-soup (may not work)