How to make a Spicy Chicken and Vegetable Soup.
Ingredients: Serves 4-6
- 1 whole chicken (about 4 to 4½ lbs, 2Kg)
- 2 tablespoons sliced peeled ginger
- 3 daepa (large green onions) or 24 green onions, washed
- 8 ounces soaked gosari (fernbrake)
- 12 ounces mung bean sprouts (about 3 to 4 cups), washed and drained
- 12 cloves garlic, minced
- 1 tablespoon fish sauce
- kosher salt
For the seasoning paste:
- ¼ cup vegetable oil
- 3 ounces onion (about ½ cup), cut into small cubes
- 5 to 7 dried red peppers (or 1/2 cup small dried red peppers), stems removed
- 1 tablespoon toasted sesame oil
- ⅓ cup Korean hot pepper flakes
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- Remove any giblets from the chicken.
- Rub ¼ cup of kosher salt all over the chicken and giblets, then rinse in cold water until they are very clean.
- Drain and put them into a large heavy pot.
- Cut 1 daepa (or 8 green onions) into 4 inch long pieces and add them to the pot along with the ginger.
- Add 14 cups of water and cover.
- Cook for 1 hour over medium high heat until the chicken is tender.
- If it’s still tough, add some more water and cook a little longer until you can pull the chicken apart easily.
- Transfer the chicken to a large bowl and let it cool down until you can handle it with your hands.
- Separate the meat from the bones with your hands.
- Tear the meat into bite sized strips.
- Add 1 tablespoon fish sauce and 1 teaspoon kosher salt to the meat and mix it well by hand.
- Set aside.
- Put a cotton cloth, a cheese cloth folded over a few times, or a sheet of “cooking paper” made for filtering soup on a wire mesh strainer over a large bowl.
- Pour the broth through the paper/cloth filter so all the fat, cooked green onion, and ginger are strained out.
- You should have about 11 cups of clear and flavourful broth in the bowl under the strainer.
- Discard all the stuff in the cotton cloth.
- Wash the pot nicely and put the chicken broth back in it.
- Heat the vegetable oil in a small pan for about 1 minute over medium heat.
- Add the onion and fry for about 7 to 8 minutes, stirring occasionally with a wooden spoon until the onion turns a little crispy.
- Break up the dried red peppers and add them to the pan with the seeds.
- Gently stir the mixture with a wooden spoon for a few more minutes until the red peppers turn light brown or orange.
- Remove from the heat and strain the mixture over a bowl.
- Press it down with the wooden spoon to squeeze out every drop of oil.
- You will get about 3 tablespoons of orange coloured, smoky, flavourful oil.
- Add hot pepper flakes, toasted sesame oil, ground black pepper and 1 tablespoon kosher salt to the hot oil.
- Mix it well and set aside.
- Put the mung bean sprouts into a large bowl.
- Chop the softened gosari 1 or 2 times and add them to the bowl, too.
- Cut the other 2 daepa in half lengthwise, and then cut them across into 4 inch long pieces.
- Add them to the bowl.
- If you use regular green onions, cut them into 4 inch long pieces.
- Add the seasoning mixture and the garlic.
- Gently mix everything with your hand until all the vegetables are coated with the seasoning mixture.
- Bring the chicken broth to a boil.
- Add the seasoned vegetables and cook for 20 minutes over medium high heat.
- Add the seasoned chicken and cook another 5 to 10 minutes until it boils vigorously.
- Remove from the heat and serve right away with rice and kimchi, or a few more side dishes.
- Put any leftovers in an airtight container and refrigerate them for up to 1 week or freeze for up to 1 month.
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