Curry Soup with Shredded Chicken

• 1 Bone-in chicken thigh
• 1 Salt and pepper
• 1 Bay leaf
• 1 clove Garlic
• 700 ml Water
• 2 Soup stock cubes
• 1 tbsp Curry powder
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1 Carrot, onion, okra, eggplant, or green bell pepper

1. Rinse the chicken thigh well, remove any red sections (blood, sinews, etc.
2. ), then wipe away excess water.
3. Salt and pepper both sides.
4. Add bay leaf and minced garlic into a thickly-bottomed pot.
5. Add water and simmer the chicken patiently until it falls apart (about 30 minutes) and remove any scum.
6. (Cooking time can vary depending on the pot.)
7. When you can remove the bones without difficulty, shred the meat apart.
8. Add ingredients and simmer for 5 to 10 minutes to finish!
9. Chop vegetables of your choice into bite-sizes.
10. Grill or steam to dish up with the shredded chicken.
11. Pour in lots of soup and serve!
12. Dip a spoonful of rice into the soup and enjoy!
13. It's a delicious, refreshing way to eat up a bunch of veggies.

salt, bay leaf, clove garlic, water, cubes, curry, mirin, sake, soy sauce, carrot

Taken from cookpad.com/us/recipes/169848-curry-soup-with-shredded-chicken (may not work)