Our refrigerator freezer has been broken for about a week.  Although parts and repair are expensive, it would be economically irrational to toss it and buy another.  Of course, the warranty has expired.  We have moved what we could to the downstairs freezer and were able to save some refrigerator items in a cooler on the back porch.  Everything else I’m cooking or tossing.  So annoying while we wait for the parts and repair 🙁

In the meantime, I’m taking this opportunity to identify and cook through the myriad items in the overcharged freezer downstairs, like these “I don’t know when I bought them” kosher chicken legs.  I poached the legs in homemade, seasoned dashi stock.  Really nice.

My poor un-refrigerated bok choy was beginning to go down hill and made a great addition to the chicken soup.

Dashi Poached Chicken Soup with Bok Choy

1 large piece of kombu

6 cups water

2 cups bonito flakes

4 tbsp Usukuchi soy sauce

2 tbsp tamari soy sauce

2 tbsp sake

1 tbsp sugar

1 tbsp mirin

1/4 tsp salt

4 whole chicken legs

4 bok choy, sliced

5 boiled eggs

Place the kombu in the 6 cups of water and set aside.  After at least 30 minutes, pour the kombu and water into a pot and bring almost to a boil (small bubbles appear on the edges of the water).  Remove the kombu and discard.   Add the bonito flakes, bring to a boil and boil for 30 seconds.  Place a paper towel lined strainer over a bowl and pour the bonito flakes and water into the strainer.  When cool enough, gather the flakes in the paper towel and squeeze the liquid out into the bowl before discarding the flakes.  To season the broth, add the soy sauces, sake, sugar, mirin and salt.  Add the chicken legs to the broth, bring to a boil, cover and simmer for 30 minutes.  Take the chicken out, remove skin, bones, shred the meat and put back into the broth with the bok choy and eggs.  Bring to a boil and simmer for 5 minutes.