Chicken was very cheap, so we made a Korean chicken soup!
**Ingredients**:
* 1 pack of **chicken drumsticks**, whole chicken is fine! * 3 tablespoons **cooking wine** (like mirin or cheongju) * 3 liters **water** * 1 **onion**, peeled and halved * 3 whole **green onions** (plus more for garnish) * A generous handful of **garlic cloves** (about 10–12 cloves) * **Salt**, to taste * **Black pepper** (optional, for a mild heat)
**How to make**: **1. Blanch the chicken** – Add chicken legs and 3 tbsp cooking wine to a pot with enough water. Boil for 2 minutes, then discard water and rinse the chicken.
**2. Simmer the broth** – In a clean pot, add chicken, 3L water, 1 onion, 3 green onions, garlic cloves (optional: pepper). Bring to a boil, then simmer partially covered for 1 hour.
**3. Strain the broth** – Remove all solids. Discard veggies, keep the chicken. You’ll have a clear, golden broth.
**4. Shred the chicken** – Let the chicken cool slightly, remove bones and skin, and shred into bite-sized pieces.
**5. Season and simmer** – Return shredded chicken to the pot, season with salt to taste, and simmer for 5–10 minutes more.
**6. Serve** – Ladle into bowls, top with chopped green onions. Serve with rice and kimchi.
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Full recipe: [https://www.foodandspot.com/articles/recipes/korean/chicken-soup](https://www.foodandspot.com/articles/recipes/korean/chicken-soup)
Chicken was very cheap, so we made a Korean chicken soup!
**Ingredients**:
* 1 pack of **chicken drumsticks**, whole chicken is fine!
* 3 tablespoons **cooking wine** (like mirin or cheongju)
* 3 liters **water**
* 1 **onion**, peeled and halved
* 3 whole **green onions** (plus more for garnish)
* A generous handful of **garlic cloves** (about 10–12 cloves)
* **Salt**, to taste
* **Black pepper** (optional, for a mild heat)
**How to make**:
**1. Blanch the chicken** – Add chicken legs and 3 tbsp cooking wine to a pot with enough water. Boil for 2 minutes, then discard water and rinse the chicken.
**2. Simmer the broth** – In a clean pot, add chicken, 3L water, 1 onion, 3 green onions, garlic cloves (optional: pepper). Bring to a boil, then simmer partially covered for 1 hour.
**3. Strain the broth** – Remove all solids. Discard veggies, keep the chicken. You’ll have a clear, golden broth.
**4. Shred the chicken** – Let the chicken cool slightly, remove bones and skin, and shred into bite-sized pieces.
**5. Season and simmer** – Return shredded chicken to the pot, season with salt to taste, and simmer for 5–10 minutes more.
**6. Serve** – Ladle into bowls, top with chopped green onions. Serve with rice and kimchi.
Ooo I love Korean food