A nourishing, milky-white chicken soup slow-simmered for hours until the broth is velvety and rich, served with rice, scallions, and a pinch of salt, a beloved restorative in northern Korea.
Ingredients
1 whole chicken (about 1.2kg)
1.5L water
1 large onion, halved
6 cloves garlic, whole
1 thumb ginger, sliced
2 green onions, cut into lengths
2 cups cooked rice
Salt and black pepper
Sesame oil
Extra green onion for garnish
Instructions
1Place whole chicken in a large pot. Add water, onion, garlic, and ginger. Bring to a boil.
2Reduce heat to a gentle simmer. Cook for 2 hours, skimming foam occasionally, until broth is milky white and chicken is very tender.
3Remove chicken. Strain broth through fine mesh. Return broth to pot.
4Shred chicken meat, discarding skin and bones.
5Place cooked rice in serving bowls. Add shredded chicken.
6Ladle hot milky broth over the rice and chicken. Season with salt, pepper, and a drop of sesame oil. Garnish with sliced green onion.
Did You Know?
The key to achieving the signature milky-white broth is maintaining a gentle, continuous simmer that emulsifies the collagen from the chicken bones into the liquid.