DEULK KAE KOOK (CHICKEN AND PERILLA SOUP)
This recipe is from the cookbook, The Korean Kitchen, by Copeland Marks. He says that Koreans would consider this soup more of a health food since it does not have any red meat and is made with no fat.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring the water to a boil and add the chicken parts. Lower the heat to medium and cook for 1 hour.
- Remove the chicken parts from the broth and reserve the broth. Cool the chicken and separate the meat, removing bones and skin. Tear the meat into shreds.
- Add the ground seeds to the broth and bring back to a boil. Lower heat back to medium and cook for 15 minutes.
- Add the seasonings to the chicken shreds - soy sauce, garlic, chopped scallions, pepper and gochu garu - and mix well. Add to the broth and simmer on low for 15 minutes.
- Add the scallion lengths and cook for 5 minutes more.
Nutrition Facts : Calories 252, Fat 13.7, SaturatedFat 3.8, Cholesterol 88.1, Sodium 660.3, Carbohydrate 2.6, Fiber 0.8, Sugar 0.6, Protein 28.2
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
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