Slice the excess fat off the chicken and cut into bite-sized pieces. Chop the chives up into 3 to 4 cm wide pieces.
Add the ingredients from Step 1, as well as the water and dashi stock granules to a pan. Bring to a boil, skim off the scum, season with salt and soy sauce and it's done!
Story Behind this Recipe
My father hardly ever cooked, but he did make this quite often for me (although it was probably because he wanted to have some himself). It's simple and delilcious.
If you cook this for too long, the chicken will turn tough, so be careful. You can add onion to the soup if you like! If you make it a little bit on the salty side, you won't need anything else with your rice.