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1
Rinse the chicken with water and pat dry.
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2
Create a slit with a knife along the bone.
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3
This is so that the juices can easily come out and the meat can easily separate.
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4
Once the chicken is prepared, boil it in water.
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5
After boiling, rinse the chicken well with water.
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6
Be sure to wash away the blood and guts.
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7
Put 1~1.5 liters of water (depending on the size of your pot) in a pot, then add the chicken, green part of the leeks, garlic, ginger, and sake, and turn on the heat.
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8
Crush the garlic and ginger.
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9
If you use a lid, you will have a cloudy soup.
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10
If you don't use a lid, you will have a transparent soup.
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11
This time, cover with the lid and leave alone for 1 hour.
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12
I forgot to add the sake!
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13
When simmering, I leave it alone on the stove top.
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14
This is what it looks like in the middle of simmering.
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15
If the water covers just a bit more than half of the ingredients, it's ready.
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16
If it's not cloudy, turn the heat up and let simmer for a bit longer.
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17
The water and oil will mix to make a milky color!
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18
If you let it sit overnight, it's even better and light and healthy!
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19
In this case, cover with plastic wrap on the surface of the liquid.
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20
The reason for this is that the next day, when you peel the wrap off, it will remove the fat!
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21
Throw out the leeks and ginger.
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22
Take out the chicken and remove the bone.
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23
Return the chicken to the soup, add some water, and bring the soup back to a boil.
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24
Slice the carrots and daikon into short, rectangular slices.
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25
Thinly slice the leek.
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26
You can use any vegetables you like, and cut them anyway you like, too!
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27
Simmer, simmer... Add the dried scallop soup stock granules.
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28
If you don't have any, you can use Chinese soup stock.
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29
Adjust the seasonings with salt and pepper.
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30
Add 1/2~1 serving of rice to the soup.
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31
Add as much as you like.
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32
Let it simmer.
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33
Transfer to a bowl, then sprinkle black pepper and white sesame seeds on top.
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34
Eat it with kimchi or green onion namul!
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35
It looks so delicious!
