Chop the chicken thigh into bite-sized pieces. Wipe off the excess moisture, then season with a dash of salt and pepper. Combine the * ingredients, mix, and set aside.
Chop the Japanese leeks into 4 cm lengths. Remove the skin from the garlic, separate into cloves, and shave off the ends. Thinly slice the ginger.
Heat oil in frying pan, then brown the chicken. When evenly browned, add the * seasoning ingredients, then bring to a boil on high heat.
Skim off the scum, reduce heat to low, then add the leeks, garlic, and ginger. Cover with foil, and simmer for about 20 minutes while occasionally stirring and checking to make sure the contents are cooking evenly.
When the broth boils down, it's ready to serve. If there is too much broth, stew on high heat for a short while before serving. Serve with snow peas or other greens for a colorful accent.
Story Behind this Recipe
Since this goes well with rice, this a great dish to combat summer fatigue.