Chicken and Garlic Soup Korean

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Chicken thighs		2
or drumsticks		4-5
Garlic		1 clove
Turnips		1.5-2
Carrot		1
Leek (large)		1/2
Mangetout		a little
Water		600ml
Light soy sauce		2.5 tbsp
Sake		2 tbsp
Dashi granules		1 tsp
Salt & pepper		as required
Crushed sesame seeds		a little

Method

Cook

40min

Remove the skin and bones from the chicken and cut to bitesize pieces. Keep the bones for flavour.

Put the chicken and the bones in a pan and season lightly with salt & pepper. Add 1 tsp soy sauce and the grated garlic.

Cut the turnip into half then into 8mm slices.

Cut the carrot into 2-3 chunks then into 8mm slices. Slice the leeks and mangetout diagonally into 4-5 pieces each.

Turn the heat onto medium high. When the chicken browns, add all the vegetables except the mangetout and pour in the water.

Add the dashi granules, soy sauce and sake and bring to the boil. Turn the heat down to low and simmer for 20-30 minutes.

Remove the chicken bones and add the mangetout. Season with salt & pepper before serving garnished with crushed sesame seeds.

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