How to boil chicken soup Make chicken soup sauce (how to boil po
To boil chicken soup, I chose to boil chicken soup in a pressure cooker or pot, and made chicken soup sauce to dip it together while boiling chicken soup. (Big drink: based on a rice spoon)
2 serving
Within 90 minutes
써지니
Ingredients
  • Chicken meat
    865g
  • leek
    68g
  • onion
    120g
  • leek
    25g
  • leek
    34g
  • Water
    2L
  • thick soy sauce
    2TS
  • crushed garlic
    0.3TS
  • Scallions
    1TS
  • Mustard
    0.3TS
  • brown sugar
    0.3TS
  • Red pepper powder
    1TS
  • chicken stock
    2TS
Cooking Steps
STEP 1/16
Since the chicken tail is fatty, cut the chicken tail with scissors first.
STEP 2/16
There is a lot of fat on the side of the tail, so cut that part with scissors.
STEP 3/16
Cut the bottom of the chicken wings with scissors and trim the oily parts around the neck.
STEP 4/16
When the chicken is finished, put your hands inside the chicken belly and rub the chicken body and skin by rinsing it in running water about four times while scratching it with your hands so that there is no intestines, fat, or blood.
STEP 5/16
Cut one small onion in half and prepare the green onion that goes into the chicken soup. (Personally, I prepared the green onion that remains as a jjaturi.)
STEP 6/16
Put chicken, green onion, and onion in a pot and boil it over high heat with 2 liters of water.
STEP 7/16
When the water boils up, remove the bubbles that come up.
STEP 8/16
After removing the foam, cover the pot and boil it for about 20 minutes at a higher temperature than the gas stove. (If the soup overflows as it boils, open the pot lid slightly and boil it.)
STEP 9/16
After boiling chicken soup for about 20 minutes, change the heat to medium, and boil it for about 40 minutes.
STEP 10/16
Cut the chives and green onions on top of the chicken soup into 4-5cm long pieces.
STEP 11/16
Prepare the chives for the chicken soup sauce by slicing them. (You can add the diafa instead of the chives.)
STEP 12/16
Add 1 tablespoon of red pepper powder, 2 tablespoon of dark soy sauce, 0.3 tablespoon of minced garlic, 0.3 tablespoon of brown sugar, 0.3 tablespoon of mustard, 1 tablespoon of chives, chicken stock or 2 tablespoon of hot water and mix them evenly.
STEP 13/16
After 40 minutes, open the lid of the pot and take out the boiled chicken, and take out the green onions and onions that were first added with the chicken.
STEP 14/16
Put chives in the chicken soup, blanch them slightly, and remove them.
STEP 15/16
Remove the chives, blanch the green onions slightly, and then remove.
STEP 16/16
After putting the chicken soup in a bowl, pour enough chicken soup and put the blanched chives and green onions on top of the chicken soup, and the pot chicken soup is complete.
If you are going to make chicken porridge, rinse 100cc of glutinous rice (about 2 servings) in advance until clear water comes out, and soak it in water for more than 30 minutes. How to cook the pot chicken soup deliciously, you have to boil it for about an hour to make the meat soft and the soup thick. The chicken soup is not seasoned, so it's bland, so you can mix it with salt or pepper and dip the chicken in the sauce. Add chives or carrots to the chicken porridge and boil it over medium heat.
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