Light and Aromatic Chive & Chicken Soup
[Seasonal Dish] Yangyang’s Secret Stash: Flavorful Chive & Chicken Soup
It’s the start of summer’s hottest days, and what better way to beat the heat than with a comforting bowl of chicken soup? This recipe features a healthy twist: we’ll remove the chicken skin for a lighter broth and load it up with fresh chives. Enjoy the fragrant chives and tender chicken in this nourishing ‘Chive & Chicken Soup’ to power through the heat. It’s perfect for a family meal to stay energized all summer long!
Main Ingredients- 1 whole chicken (using a young chicken will yield more tender meat)
- 1 pack of Korean medicinal herbs for Samgyetang (commercially available)
- 15 whole cloves of garlic
- 1/4 bunch of fresh chives
Chive & Chicken Soup Dipping Sauce- 1 Tbsp coarse gochugaru (Korean chili flakes, for a touch of spice)
- 1 Tbsp chicken broth (from the soup, to enhance flavor)
- 2 Tbsp soy sauce (for umami)
- 1 Tbsp vinegar (adds a refreshing tang to cut richness)
- 1/2 tsp sugar (to balance flavors)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp minced green onion
- 1/2 Tbsp mustard paste (for a zesty kick)
- 1 Tbsp coarse gochugaru (Korean chili flakes, for a touch of spice)
- 1 Tbsp chicken broth (from the soup, to enhance flavor)
- 2 Tbsp soy sauce (for umami)
- 1 Tbsp vinegar (adds a refreshing tang to cut richness)
- 1/2 tsp sugar (to balance flavors)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp minced green onion
- 1/2 Tbsp mustard paste (for a zesty kick)
Cooking Instructions
Step 1
Let’s start by preparing the chicken. 1. Trim the neck, tail end, and wing tips of the chicken. 2. Rinse the chicken thoroughly under running water to remove any blood or impurities from the cavity. 3. For a lighter, more tender dish, you can remove the chicken skin if it’s particularly thick or fatty.
Step 2
Place the prepared chicken into a large pot. Make sure the pot is big enough to comfortably hold the chicken and water.
Step 3
Add the pack of Korean medicinal herbs for Samgyetang. These herbs will infuse the broth with a wonderful aroma and depth. If you don’t have a pre-made pack, you can use individual herbs like astragalus root, ginseng, and jujubes.
Step 4
Toss in the 15 whole cloves of garlic. Garlic not only helps to remove any gaminess from the chicken but also adds a subtle sweetness and depth to the broth.
Step 5
Pour enough water into the pot to completely cover the chicken. Bring the water to a boil over high heat, then reduce the heat to medium once it starts boiling. Cover the pot and let it simmer gently until the chicken is tender and cooked through. Skim off any foam or impurities that rise to the surface during cooking to ensure a clear and clean broth.
Step 6
While the chicken is simmering, let’s prepare the dipping sauce to enjoy with the chicken. In a small bowl, combine the coarse gochugaru, chicken broth, soy sauce, vinegar, sugar, minced garlic, minced green onion, and mustard paste. Mix everything well until thoroughly combined. Taste and adjust seasoning if needed for your preference.
Step 7
Once the chicken is tender and cooked, carefully remove the herb pack and the chicken from the pot and arrange them on a serving plate. Then, add the washed chives to the simmering chicken broth and blanch them for just about 10 seconds – enough to slightly soften them while keeping their vibrant color and crisp texture. Remove the blanched chives and artfully place them alongside the chicken.
Step 8
Almost there! Ladle some of the hot chicken broth over the arranged chicken and chives on the plate. This will further moisten the ingredients and enhance their flavors.
Step 9
Finally, serve the prepared dipping sauce in a small individual bowl on the side. This allows everyone to customize their chicken with the flavorful sauce. Enjoy your delicious meal!
