Chicken soup with bamboo shoots!
I remembered when bamboo shoots came out, so I took out the ones that I boiled and frozen last year and made spicy chicken soup
6 serving
Within 90 minutes
왕눈이의맛있는이야기
Ingredients
  • Chicken meat
    1ea
  • bamboo shoot
    1mass
  • Bracken
    300g
  • Radish
    1/2ea
  • leek
    2ea
  • Host
    1pack
  • Cheongyang red pepper
    3~4ea
  • bay leaf
    5~6piece
  • Red pepper powder
    3TS
  • crushed garlic
    1.5TS
  • ginger liquor
    2TS
  • Chicken stock
    1ea
  • ground pepper
    little
  • Korean style soy sauce
    2~3TS
  • Sugar
    1ts
Cooking Steps
STEP 1/9
After preparing the chicken, prepare the skin and fat on the tail and neck, put the broth underneath, pour water so that the chicken is soaked, add bay leaves, and boil it for 30 minutes over high heat
Remove the native chicken and let it cool
STEP 2/9
Cut radish slices into loose pieces, chop Cheongyang red pepper, wash boiled bracken in cold water, drain, and cut into edible lengths
Cut the green onion into 4cm pieces and cut it in half
STEP 3/9
Put the boiled bamboo shoots in cold water and wash the bean sprouts clean and drain
*Put frozen ones right after boiling
STEP 4/9
Separate the meat from the chilled chicken and tear it apart
STEP 5/9
Add the boiled bracken, green onion, chungyang red pepper cut and the prepared local chicken, season and mix well
STEP 6/9
Take out bay leaves and packs from the chicken broth that you boiled once, add the sliced radish, add chicken stock, and boil it for 10 minutes on high heat
STEP 7/9
Add 5 times and boiled bamboo shoots and simmer for 15 to 20 minutes
STEP 8/9
Add the washed bean sprouts last and boil for another 5 minutes or so. Add salt or soy sauce if needed
STEP 9/9
I boil it a lot at once, divide it into parts, and take it out and heat it upHah!
Bamboo shoots are crunchy and spicy. It's delicious
I added a small amount of sugar because of the bitter taste of bracken and bamboo shoots If you don't like it, you can take it out
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