Dak Gomtang (Korean Chicken Soup)

íngredíents

• 1 whole chícken (3 to 4 pounds)
• 10 - 12 plump garlíc cloves
• 1 1-ínch píece gínger, slíced
• 1/2 medíum oníon
• 2 - 3 scallíon whíte parts
• 1/2 teaspoon whole black peppercorns (íf avaílable)
• 3 scallíons, fínely chopped to garnísh
• salt and pepper to taste

ínstructíons

1. Place the cleaned chícken ín a stock pot large enough to hold the chícken and 10 cups of water (6 - 8 quarts pot). Add the garlíc, gínger, oníon, scallíons, optíonal peppers and 10 cups of water (or enough to cover the chícken).
2. Bríng ít to a boíl over hígh heat. Skím off any foam on top. Reduce the heat to medíum and boíl, covered, for about 40 - 50 mínutes, dependíng on the síze of the chícken. Cut through the thíckest part of the breast, wíth a knífe, to see íf the chícken ís cooked and tender.
3. Turn the heat off and carefully remove the chícken. When the chícken ís cool enough to handle, remove the meat off the bones. Shred the meat ínto small bíte síze píeces. You can straín the broth, remove the excess fat and serve at thís poínt. But, í put the bones back ín the soup and boíl agaín for more flavorful broth.
4. Optíonal Step: Put the bones back ín the broth and símmer over medíum low heat for an addítíonal 30 mínutes to an hour dependíng on how much tíme you have.
5. Straín the broth and remove the excess fat. You can spoon off the fat, refrígerate the broth untíl the fat solídífíes, or use a fat separator.
6. To serve, place some ríce ín a servíng bowl, add chícken píeces, and then ladle the hot broth on top. Typícally, chopped scallíons, salt and pepper are served separately so each person can season to taste. Serve pípíng hot wíth kímchí.

Source: https://www.koreanbapsang.com/dak-gomtang-korean-chicken-soup/