[ASMR] MY FAVORITE KOREAN CHICKEN SOUP | RECIPE | Takoshiho Cooks Japan

ginseng

🥗Healthier: ginger

💰Cheaper: ginseng extract

Ginger provides a similar warmth and flavor at a lower cost.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option, while canola is budget-friendly.

jujube

🥗Healthier: dates

💰Cheaper: raisins

Dates provide sweetness similar to jujube, while raisins are more accessible.

Rinse the whole chicken under cold water and pat dry.

Stuff the cavity of the chicken with sticky rice, ginger, and garlic.

Place the stuffed chicken in a large pot and add enough water to cover it.

Bring the water to a boil over high heat, then reduce to a simmer.

Skim off any foam that forms on the surface during simmering.

Add jujube to the pot.

Cover and simmer for about 1-1.5 hours until the chicken is tender.

Check the internal temperature of the chicken; it should reach 165°F (75°C).

Remove the chicken from the pot and let it rest for a few minutes before carving.

Season the broth with salt and adjust to taste.

Serve the chicken in bowls with broth, garnished with sliced green onion, black pepper, and a drizzle of sesame oil. Serve with kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens