Korean Chicken Bone Broth Rice Soup — Dak Gomtang Chicken Rice Soup
Korean clear chicken soup simmered with bone-in chicken, ginger, and garlic until the broth turns rich and pale, served over short-grain rice with scallion, salt, and pepper.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak chicken 5 minutes in 1 litre cold water. Rinse rice until water runs clear. Smash garlic cloves, slice ginger, halve onions, and slice 2 spring onions thinly. Keep 2 spring onions whole for broth.
Boil
Blanch chicken in fresh boiling water over high heat 3–4 minutes to remove blood. Drain, rinse clean, and set aside.
Boil
Combine rinsed rice with 1/4 cup water in a small saucepan, bring to boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until tender. Rest covered off heat 5 minutes.
Simmer
Place blanched chicken in a heavy pot with 2 litres cold water, smashed garlic, ginger, halved onions, and whole spring onions. Bring to boil over high heat, then reduce to low and simmer uncovered 50–55 minutes until broth turns pale and rich.
Skim
Strain broth through a fine sieve into a clean pot, discarding aromatics. Shred chicken meat into bite-size pieces off the bone, return to broth, and warm over medium heat 90 seconds until just heated through.
Finish
Season broth with 1.5 tsp fine sea salt and 1 tsp black pepper, taste and adjust seasoning to balance.
Plate
Spoon warm rice into deep bowls, ladle broth and chicken over the top, scatter sliced spring onion, and serve with extra salt and pepper at the table.
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