Chicken and Garlic Soup Korean Style

A deep and satisfying soup to give good health!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 40 min

Ingredients

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

1
Remove the skin and bones from the chicken and cut to bitesize pieces. Keep the bones for flavour.
2
Put the chicken and the bones in a pan and season lightly with salt & pepper. Add 1 tsp soy sauce and the grated garlic.
3
Cut the turnip into half then into 8mm slices.
4
Cut the carrot into 2-3 chunks then into 8mm slices. Slice the leeks and mangetout diagonally into 4-5 pieces each.
5
Turn the heat onto medium high. When the chicken browns, add all the vegetables except the mangetout and pour in the water.
6
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.
7
Remove the chicken bones and add the mangetout. Season with salt & pepper before serving garnished with crushed sesame seeds.

Tips & Note

●You can cook this without the bones but you'll get a deeper flavour if you use them
●Simmer the soup for longer if you have time, to get a richer heartier flavour

Chicken and Garlic Soup Korean Style

A deep and satisfying soup to give good health!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 40 min

Ingredients

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

Chicken and Garlic Soup Korean Style

Recipe ID :729 Posted on 07 JUN 2015

Serves 4

Cook 40min
views 1,201
printed 131

saved 3

A deep and satisfying soup to give good health!

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Ingredients

Print Ingredients Email Ingredients
2
4-5
1 clove
1.5-2
1
1/2
a little
600ml
2.5 tbsp
2 tbsp
1 tsp
as required
a little

Method

Cook
40min
1
Remove the skin and bones from the chicken and cut to bitesize pieces. Keep the bones for flavour.
2
Put the chicken and the bones in a pan and season lightly with salt & pepper. Add 1 tsp soy sauce and the grated garlic.
3
Cut the turnip into half then into 8mm slices.
4
Cut the carrot into 2-3 chunks then into 8mm slices. Slice the leeks and mangetout diagonally into 4-5 pieces each.
5
Turn the heat onto medium high. When the chicken browns, add all the vegetables except the mangetout and pour in the water.
6
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.
7
Remove the chicken bones and add the mangetout. Season with salt & pepper before serving garnished with crushed sesame seeds.

Tips & Note

●You can cook this without the bones but you'll get a deeper flavour if you use them
●Simmer the soup for longer if you have time, to get a richer heartier flavour

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Nagomi Kitchen
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You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
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