Here’s a twist on Korean chicken soup your whole family will enjoy for these cold and wintery days!
- Whole chicken (skinned, and cut into breast, thigh, wing, drumstick pieces with bones attached to each piece)
- Garlic (1 whole garlic bulb, peeled and kept as whole pieces)
- Date (12 pieces)
- Jasmine rice (2 cups)
- Water (15 cups)
- Salt (2 tablespoon)
- Pepper (1 tablespoon)
- Green onions
In a large deep pot, add all skinned chicken pieces into 15 cups of water. Boil chicken for about 15 minutes until fat foam rises to the top. Scoop away all the fat foam floating on top (as water is reduced by the process, add 1/2 to 1 cup more water). Add all the garlic and date. Lower heat to simmer and cook another 1 1/2 hour. In the last 30 minutes of cooking time, add rice. Once rice is fully cooked, add salt and pepper. Garnish with green onions for crispy texture.