Easy Chicken And Ginger Soup With Rice Cakes, Chives, And Quick-Pickled Garlic Recipe Recipe

Name: Easy Chicken And Ginger Soup With Rice Cakes, Chives, And Quick-Pickled Garlic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole (4-pound) chicken, cut into 10 serving pieces, back and neck reserved (see note); 1 (3-inch) knob ginger, roughly sliced, plus 1/2 cup finely julienned young ginger (see note); 4 whole cloves garlic, smashed; 1 small yellow onion, peeled and roughly chopped; 4 scallions, pale greens and whites finely sliced, dark greens kept whole; Kosher salt; 4 cups roughly chopped napa cabbage; 1 cup Korean rice cakes (dduk); 1/2 cup yellow, Chines, or regular chives, cut into 2-inch pieces (see note); 1/4 cup picked fresh cilantro leaves and fine stems; 1 recipe

Servings: persons

1 whole (4-pound) chicken, cut into 10 serving pieces, back and neck reserved (see note)
1 (3-inch) knob ginger, roughly sliced, plus 1/2 cup finely julienned young ginger (see note)
4 whole cloves garlic, smashed
1 small yellow onion, peeled and roughly chopped
4 scallions, pale greens and whites finely sliced, dark greens kept whole
Kosher salt
4 cups roughly chopped napa cabbage
1 cup Korean rice cakes (dduk)
1/2 cup yellow, Chines, or regular chives, cut into 2-inch pieces (see note)
1/4 cup picked fresh cilantro leaves and fine stems
1 recipe

1
Place chicken, roughly sliced ginger, garlic, onion, and scallion greens in a large pot. Cover with cold water by 2-inches. Bring to a boil over high heat, reduce to a simmer, and cook, skimming scum and fat from surface regularly, until chicken breast pieces are cooked through, about 15 minutes. Transfer breast pieces to a small bowl, cover, and set aside. Continue cooking broth until leg pieces are fall-apart tender, about 1 hour longer. Remove leg pieces and add to bowl with breasts. Strain broth through a fine mesh strainer, discard solids, and return broth to a large pot (you should have about 2 quarts of broth)
2
Season broth to taste with salt. When chicken is cool enough to handle, roughly shred meat with fingers, discard bones, and return meat to pot. Add cabbage and rice cakes. Bring to a simmer and cook, stirring occasionally, until rice cakes are cooked through, about 8 minutes. Stir in julienned ginger, sliced scallion whites, chives, and cilantro. Ladle into warmed serving bowl and serve immediately, passing pickled garlic and chilies at the table.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole (4-pound) chicken, cut into 10 serving pieces, back and neck reserved (see note), 1 (3-inch) knob ginger, roughly sliced, plus 1/2 cup finely julienned young ginger (see note), 4 whole cloves garlic, smashed, 1 small yellow onion, peeled and roughly chopped, and more.

Yes, Easy Chicken And Ginger Soup With Rice Cakes, Chives, And Quick-Pickled Garlic Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Chicken And Ginger Soup With Rice Cakes, Chives, And Quick-Pickled Garlic Recipe

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