Clear and Savory Chicken Soup (Dak Gomtang)
A Refreshing and Light Dak Gomtang with Clean and Savory Flavor
I made this Dak Gomtang using small whole chickens that were on sale. It features a beautifully clear and deeply flavorful broth.
Main Ingredients
- 2 Small Whole Chickens (for Samgyetang)
- 1 Leek
- 3 Bay Leaves
- 1 handful Whole Garlic cloves (approx. 10-15 cloves)
- 1/2 handful Dried Ginger slices (approx. 3-4 slices)
Seasoning & Garnish
- 1 tsp Salt (or to taste)
- A pinch of Black Pepper
- Chopped Scallions or Chives (for garnish, optional)
- 1 tsp Salt (or to taste)
- A pinch of Black Pepper
- Chopped Scallions or Chives (for garnish, optional)
Cooking Instructions
Step 1
Prepare two small whole chickens, suitable for Samgyetang. Trim any excess fat from the tail end and the area just inside the tail cavity, as well as from the neck skin. Thoroughly rinse out any residual internal organs or blood from the chicken cavities.
Step 2
Place the prepared chickens in a large pot and add enough water to fully submerge them. Add the whole garlic cloves, dried ginger slices, leek, and bay leaves to the pot. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer vigorously for 1 hour. (Tip: For an even richer and more nutritious broth, you can add additional ingredients like onion, Hovenia dulcis, Acanthopanax, or Siberian ginseng.)
Step 3
Carefully remove the chickens from the pot after simmering for an hour. Let them cool slightly until they are manageable to handle. Once cooled, gently separate the meat from the bones. This step is easier while the chicken is still warm. (Tip: Shredding the chicken meat along the grain will make it easier to enjoy with the broth.)
Step 4
Strain the cooking liquid to remove the whole garlic, bay leaves, dried ginger, and leek that were added to flavor the broth. Skim off any excess chicken fat that has risen to the surface of the broth using a fine-mesh sieve or a ladle to ensure a clean and clear soup.
Step 5
Return the shredded chicken meat and the clarified chicken broth to the pot. Season with salt and pepper to your preference. Simmer over medium-low heat for another 20-30 minutes to allow the flavors to meld and deepen. To serve, ladle the Dak Gomtang into bowls and garnish with freshly chopped scallions or chives, if desired. Enjoy your delicious homemade chicken soup!
