Clear chicken soup
Add a generous amount of clear broth and green onions to the boiled and shredded chicken.
- Prep
- 15 min
- Cook
- 65 min
Scale the recipe
Ingredients
- prepared whole chicken Weight including bones after evisceration
- 900 g
- water
- 11 C
- onion
- 150 g
- whole garlic
- 6 cloves
- Large green onion (daepa)
- 60 g
- sliced fresh ginger
- 10 g
Seasonings
- fine salt
- 1/3 T
- black pepper
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Bring the chicken and aromatics to a boil
Put the whole chicken 900 g, water 11 C, halved onion 150 g, whole garlic cloves 6 cloves and sliced ginger 10 g in a pot and bring to a boil.
-
Skim the foam
When the water boils, skim the foam off the surface with a spoon.
-
Simmer the chicken broth
Reduce to medium-low heat and simmer gently for 45–55 minutes.
-
Check the breast and thigh temperatures
Keep the thermometer clear of bone and check the thickest breast and thigh meat. Both should stay at or above 75°C for 1 minute.
-
Lift out and cool the chicken
Turn off the heat and transfer the chicken to a clean tray. Let it cool just enough to handle.
-
Strain the broth
Remove the onion, garlic and ginger, then strain the broth through a fine-mesh sieve.
-
Remove the skin and bones
Remove the chicken skin and bones, and check the meat for any small bone fragments.
-
Shred the chicken
Pull the deboned chicken meat into bite-size shreds along the grain.
-
Reheat and season the soup
Return the chicken to the broth, bring to a boil and season with salt 1/3 T and pepper 1/6 T.
-
Serve with scallion
Divide the broth and chicken among bowls and top with finely chopped scallion 60 g.
