Korean Chicken Soup
Boneless chicken thighs make this soup easier to prepare without removing bones. Let the cooked meat cool briefly, then shred along the grain for easy eating.
Ingredients & seasoning
Main ingredients
- Boneless chicken thighs300g
- Onion100g
- Garlic cloves20g
- Water900ml
Seasoning
- Soup soy sauce2 tsp
- Salt1/4 tsp
To finish
- Green onion30g
- Black pepper1/8 tsp
Method
- 01
Pat chicken dry with paper towels. Cut onion into chunks, slice green onion and peel garlic.
- 02
Bring chicken, onion, garlic and water to a boil. Skim foam, then simmer on medium-low for 20 minutes until chicken is cooked through.
- 03
Lift out chicken and cool for 3 minutes. Shred along the grain with tongs, then return to the broth.
- 04
Add soup soy sauce, salt, green onion and pepper. Simmer on medium for 3 more minutes.