Chicken Soup with Potatoes
Dak-gomtang with potatoes. Salt and pepper are the only seasonings, and the broth still comes out deep.
Ingredients // 3 servings
Select ingredients as you prepare them.
Broth
Final seasoning
Steps //
- 01 Blanch the chicken in boiling water just until the outside changes color.
- 02 Rinse the blanched chicken and place it in a pot with 1.5 L water, green onion, onion, peppercorns, garlic and mirin.
- 03 Bring to a boil, lower to medium-low heat and simmer for 20 minutes.
- 04 Lift out the chicken and let it cool slightly. Strain the broth into a separate container.
- 05 Separate the meat from the bones and shred the meat into bite-size pieces. Keep the bones for the next simmer.
- 06 Return the strained broth to the pot with the prepared potato and reserved chicken bones. Simmer over medium-low heat for another 20 minutes. Cooking tip The description does not specify the chicken pack weight or potato cut size. The video uses large potato pieces.
- 07 Remove all the bones, then return the shredded chicken to the soup.
- 08 Season to taste with salt and pepper and finish with green onion. Cooking tip For extra savoriness, add a little MSG or chicken stock seasoning if you like. If too much broth evaporates, add water gradually. A tablespoon is 15 ml.
