Chogyetang: Traditional Korean Chicken Soup

Ingredients

Water

2 liters

Pepper

1 teaspoon

Salt

2 teaspoons

Green onions

3, chopped

Ginger

1 piece, about 2 inches, sliced

Garlic cloves

4, minced

Ginseng roots

2, washed and peeled

Whole chicken

1, about 1.5-2 kg, cleaned and excess fat removed

Instructions

1. In a large pot, place the cleaned chicken, ginseng roots, minced garlic, ginger slices, and half of the chopped green onions.
2. Pour in the water and bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 2 hours. This slow-cooking process allows the chicken to become tender and the flavors to fully develop.
4. After 2 hours, carefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding the bones.
5. Return the shredded chicken back to the pot. Stir in salt and pepper, adjusting the seasoning according to taste.
6. Simmer for an additional 10-15 minutes on low heat to allow the flavors to meld together.
7. Ladle the soup into bowls, ensuring each serving gets a good amount of chicken and broth. Garnish with the remaining chopped green onions and serve hot.
8. Enjoy this traditional Korean soup as a standalone meal or pair it with a bowl of steamed rice for a complete, satisfying dish.