Korean Chicken Soup
Equipment
- 1 Large pot
- 1 strainer
- 1 Cutting board
- 1 Knife
- 1 Ladle
Ingredients
- 1 whole chicken about 3-4 pounds
- 10 cups water
- 6 cloves garlic peeled
- 1 inch ginger sliced
- 3 green onions cut into 2-inch pieces
- 1 cup glutinous rice
- 5 dried jujubes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
Instructions
- Rinse the glutinous rice and soak it in water for about 30 minutes, then drain.
- Clean and prepare the chicken by removing any excess fat and rinsing it under cold water.
- Place the chicken in a large pot and add the water, garlic, ginger, and green onions.
- Bring the pot to a boil over high heat, then reduce to a simmer and cook for 1 hour.
- Skim off any foam or impurities that rise to the surface during cooking.
- After 1 hour, remove the chicken from the pot and let it cool slightly before shredding the meat.
- Return the shredded chicken to the pot and add the soaked rice, jujubes, salt, and black pepper.
- Simmer the soup for an additional 30 minutes until the rice is tender.
- Adjust seasoning with more salt or pepper to taste.
- Drizzle sesame oil over the soup before serving and garnish with extra green onions if desired.
Notes
To enhance the flavor of the soup, you can add a dash of soy sauce or fish sauce while cooking. It's important to frequently skim the soup to keep it clear. For a richer taste, consider using homemade chicken stock instead of water. If you prefer a spicier version, add a few slices of fresh chili or a spoonful of gochujang (Korean chili paste) during the cooking process.
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