Dakgomtang – Korean Ginger Chicken Soup | Warming Asian Broth

Rinse the chicken thigh fillets thoroughly, then place them in a large pot. Pour 1.5 liters of cold water over them. Add the halved yellow onion, the peeled and thickly sliced ginger, the crushed garlic cloves, and the white parts of the spring onions (set the green tops aside for serving).

Bring the soup to a boil over high heat, then immediately reduce the heat to a gentle simmer. Skim off any foam that rises to the surface with a strainer to keep the broth clear and crystalline. Cover and simmer slowly for 40-45 minutes until the chicken is tender.

Meanwhile, rinse the jasmine rice twice, then cook in double the amount of lightly salted water for about 12-14 minutes. Turn off the heat and leave covered to rest.