Deulk Kae Kook Chicken And Perilla Soup Recipes

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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



Deulk Kae Kook (Chicken and Perilla Soup) image

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

10 cups water
1 1/2 lbs chicken parts (boneless breast, thighs, legs-discard the skin and fat)
1/2 cup perilla seeds or 1/2 cup toasted sesame seeds, ground to a powder
1 tablespoon garlic, minced
1 tablespoon soy sauce
2 tablespoons scallions, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red hot chili powder (gochu garu)
8 scallions, chopped into 2 inch lengths

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



Cock-a-Leekie (Chicken and Leek Soup) image

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.

2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups leeks, with tops (sliced and cleaned very well)

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