You can use any part of the chicken you like but I prefer meat with bones. I used a whole chicken this time.
Cut the chicken into big bite sizes and marinate for at least 10 minutes. Parboil the chicken pieces in boiling water.
Cut the vegetables into bite sizes and combine the seasonings.
Rinse the boiled chicken to remove the excess fat.
Pour over 6 cups of water and the seasonings into a pot and bring to the boil. After coming to the boil add the carrot, onion and potatoes. Cook over a law to medium heat.
After 10 minutes add the chicken and simmer over a low to medium heat.
After the soup is reduced to 2/3 add the Japanese leek and simmer.
After the soup is reduced to half, add the katakuriko with water and stir well. Add the chilis, stir, and it's ready to eat!