Dakhanmari | Korean Garlic Whole Chicken Soup
(0)
65 min
Masterpiece
Kifli Kukták
A Dakhanmari (닭한마리) Szöul egyik legkedveltebb melengető levese, amely szó szerint azt jelenti: „egy egész csirke”. A zamatos tanyasi csirkét lassan, gyömbéres, fokhagymás és újhagymás alaplében főzzük vajpuha burgonyaszeletekkel, majd egy pikáns szójaszószos-mustáros-ecetes mártogatóssal tálaljuk. Igazi lélekmelegítő őszi ázsiai fogás a Kifli Kukták konyhájából.
Ingredients
Preparation method
Preparation
Rinse the whole chicken thoroughly with cold water, pat it dry, and cut it into larger pieces using a sharp cleaver or kitchen shears (or leave it whole if your pot is large enough).
Peel the potatoes and cut them into finger-thick rounds. Cut the white and light green parts of the cleaned spring onions into 5 cm pieces (reserve the dark green tops for serving). Peel the garlic cloves and ginger; cut the ginger into thicker slices.
Cooking
Place the chicken pieces into a deep, heavy-bottomed pot. Pour over 1500 ml of cold water and bring to a boil over high heat. When foam forms, carefully skim off the foam rising to the surface with a slotted spoon to ensure a clear broth.
Chef's tip
In Korea, the soup is often kept warm at the table on a portable gas stove: once the meat and potatoes are eaten, fresh kalguksu noodles (or udon noodles) are cooked in the rich chicken broth as a finale!
If you prefer a milder dipping sauce, you can also mix 2-3 tablespoons of the clear broth from the hot chicken soup into the spicy sauce.
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Kifli Kukták
