Korean-Style Garlic Chicken Soup & Shredded Chicken

Ingredients

• For the Chicken & Soup :
• 1 whole kampung chicken
• 1 whole yellow onion
• 1 bowl peeled garlic cloves (3 big cloves)
• Water, enough to cover the chicken
• Salt, to taste
• Seasoning powder, to taste
• Spring onions, for serving
• For the Garlic Chives :
• Garlic chives (韭菜)
• A little salt
• A little cooking oil
• For the Dipping Sauce :
• 2 tbsp chilli flakes or chilli powder
• ½ tbsp gochujang
• 1 tbsp soy sauce
• ½ tbsp vinegar
• 1 tsp sugar
• Black pepper powder, to taste
• 1 tsp mustard
• Sesame seeds
• 3 tbsp chicken broth

Instructions

1. Bring a large pot of water to a boil.
2. Once boiling, add the whole kampung chicken, yellow onion and peeled garlic cloves.
3. Cover and bring it back to a boil. Once boiling, reduce the heat to low and let it gently simmer for 20 minutes.
4. While the chicken is cooking, prepare the dipping sauce by mixing all the ingredients together. Adjust the seasoning to your taste.
5. Bring another pot of water to a boil. Add a little salt and cooking oil, then blanch the garlic chives for a few minutes until cooked.
6. Remove the garlic chives, cut them into smaller pieces and arrange them on a serving plate.
7. After 20 minutes, remove the chicken from the pot and place it into an ice bath.
8. Season the chicken broth with salt and seasoning powder to taste.
9. Once the chicken is cool enough to handle, shred it into bite sized pieces and arrange on a serving plate.
10. Serve the shredded chicken with the garlic chives and dipping sauce, alongside the hot garlic chicken soup.
11. Top the soup with spring onions and serve with rice.