How to cook chicken soup
Chicken has fat and oil in its skin, so it's just the skin If you remove it, you can enjoy a light and soft chicken soup. Chicken breast is a muscle mass with low protein content and almost no fat or carbohydrates. The fat and carbohydrate content, which are considered the main culprits of obesity, is very low, so it is in the spotlight as a well-being diet.
4 serving
Within 60 minutes
쿡쿡마미
Ingredients
  • For braised spicy chicken
    1kg
  • Garlic
    10piece
  • Salt
    1T
  • ground pepper
    1t
  • instant rice
    1bowl
  • leek
    1handful
  • leek
    1/2ea
Cooking Steps
STEP 1/6
Please prepare a kilo for the refrigerated braised chicken.
STEP 2/6
Rinse it 2-3 times in cold water.
Remove skin and fat from other parts except chicken legs.
STEP 3/6
Boiling chicken soup
Put the chicken in the pot.
Pour enough water to cover the chicken.
Add 10 garlic and 1t of pepper and bring to a boil for 20 minutes.
If you don't have whole garlic, replace it with 1 tablespoon of minced garlic.
STEP 4/6
Second Boil Chicken Soup Remove the chicken breast or dry flesh in advance and separate the bones from the flesh. Don't throw away the bones, soak them together and take them out before eating. Remove foreign substances and foam and simmer over high heat for 20 minutes. Season with salt and pepper when the milky soup comes out. Keep scooping out the bubbles for a refreshing and clear soup.
STEP 5/6
Please prepare rice in a bowl.
STEP 6/6
Pour the meat and soup of the finished chicken soup over the rice.
Add chives and green onions, please.
Season last with salt and pepper to suit your taste.
Wash the chicken clean, prepare it, and boil it to complete the chicken soup. Boil it for about 40 minutes and the white soup will come out. It's a summer health food for Koreans who fight fire with fire.
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