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Korean Chicken Souppoultry, soups, korean 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 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.
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