Side Pannel
Korean Chicken Soup
Korean Chicken Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Korean, Soups
Ingredients List
- 1 tb Sesame seeds
- 8 c Homemade chicken broth
- 2 tb Finely chopped garlic
- 2 tb Finely grated fresh ginger
- 1/2 c Uncooked white rice
- 1 tb Reduced-sodium soy sauce
- 1 ts Toasted sesame oil
- 1 ts Kochujang or other hot
- -chile paste
- 1 c Shredded cooked chicken
- 2 Scallions, finely chopped
Directions
In a small dry skillet, toast sesame seeds over
medium-high heat, shaking often, until lightly browned
and aromatic, about 1 minute. Transfer to a small
bowl and set aside. In a large pot, combine chicken
broth, garlic and
ginger; bring to a boil over high heat. Add rice,
reduce the heat to medium-low and simmer until the
rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken
and heat just until warmed through. Ladle the soup
into bowls and garnish with scallions and the reserved
sesame seeds.
medium-high heat, shaking often, until lightly browned
and aromatic, about 1 minute. Transfer to a small
bowl and set aside. In a large pot, combine chicken
broth, garlic and
ginger; bring to a boil over high heat. Add rice,
reduce the heat to medium-low and simmer until the
rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken
and heat just until warmed through. Ladle the soup
into bowls and garnish with scallions and the reserved
sesame seeds.
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