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[Archie Goodwin]

InB4:

 

[loyalyolayal]

Korean chicken soup

Cook time 1 and half hours
Serves 4 main servings

3~4 chicken quarters
1 large onion
6 cloves garlic mince
2~3 hot peppers
1 bunch green onion finely chop
4 tbsp sesame oil
6 tbsp Toasted sesame seeds
Salt
Water


In large pot bring 6 quarts water to boil, you will end up with about 3 quarts of broth when finished.

Add rinsed chicken quarters, hot pepper (you can finely chop if you want to leave them in for color or leave whole if you like to fish them out later) and garlic and allow to boil high for 10 minutes.

Reduce heat to medium low and allow to simmer with lid closed for 50 more minutes (total an hour of boil) and remove chicken quarters into bowl to allow to cool for shredding. Skim out any excess fat floating at the surface.

Reduce heat to low and add diced onion and salt to taste. cook with lid on for 30 more minutes.

Shred chicken from bones, discard bones. Toss chicken with sesame oil, sesame seeds, green onions and salt to taste. Keep chicken seperate from broth and only combine when you are ready to serve so that the chicken does not further cook and the green onion stays raw - it will cook when add to the soup.

Serve with rice its great with kimchi.

Do you have any korean congee? How do you cook it?

 

[loyalyolayal]

Theres like so many kinds of korean porridge. You mean like just a regular chicken rice one?

Yes. Something quite common. To get a baseline.

 

[Tentacle]

Hot ginger sweetpotato soup with bacon

7-8 dl water
some sweetpotato
2 parsnips
1 carrot
half a leek
2 dl cream
1 cub of veggie stock
Good amount of ginger

2 cloves of garlic
2 chilies green&red

Cubed bacon

Boil the potato and later add in the parsnips, carrot, leek and ginger. Boil it soft and then mix it with a staf mixer. Add in the cream, garlic, chopped chilies, blackpepper and the stock.

Serve with fried cubed bacon