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| Korean Chicken Soup Recipe |
Category: Soups / Poultry
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon sesame seeds
8 cup homemade chicken broth
2 tablespoon finely chopped garlic
2 tablespoon finely grated fresh ginger
1/2 cup uncooked white rice
1 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon kochujang or other hot chile paste
1 cup shredded cooked chicken
2 scallions, finely chopped
Cooking Directions:
In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to a small bowl and set aside. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.
poultry,soups,korean,ew
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