20051028

This morning, made a simple soup of spring onions and chicken liver. Used those long, thick japanese spring onion (ねぎ ) and cut them into thick slices. Boiled some water (added salt) in a pot and then added the white bits of the spring onions. After bringing to a boil again, added the pieces of chicken liver and heart. Simmered. When the liver was cooked, added the green bits of the spring onion, a little soya sauce, pepper, and tore in two dried chillis to add some kick. Heated for a little longer and that was it.

Verdict: good, did not use too much water this time (common mistake for me when boiling) so the taste was not too thin. Would be better with some stock and a little ginger though.