Spicy Hot Chicken Soup

Name: Spicy Hot Chicken Soup
Ingredients: 1 whole chicken; Water; 1 garlic bulb, peeled and minced; 3 tablespoons chili powder; 1 tablespoon soy sauce; 2 tablespoons salt; 3 eggs; 1 tablespoon sesame oil; 3 bundles of green onions , cut into about 3-inch lengths; 1/8 teaspoon black pepper

Chef

Cecilia Lee

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Cookbook

Eating Korean: From Barbecue to Kimchi, Recipes from My Home

Published by Houghton Mifflin Harcourt

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This image courtesy of Joseph DeLeo

Yookgaejang is usually made with shredded beef; however, chicken is substituted here. Hot chicken-based soups are thought to prevent illness and fatigue on hot days.

Makes5 to 6 servings

CostInexpensive

Total Timeunder 2 hours

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, gluten-free, healthy, low calorie, low-fat

Mealdinner

Taste and Texturegarlicky, hot & spicy, meaty, savory

Type of Dishhot soup

Ingredients

1 whole chicken
Water
1 garlic bulb, peeled and minced
3 tablespoons chili powder
1 tablespoon soy sauce
2 tablespoons salt
3 eggs
1 tablespoon sesame oil
3 bundles of green onions, cut into about 3-inch lengths
1/8 teaspoon black pepper

Instructions

Place chicken in a large pot and add about 1 gallon of water. Bring to a boil. Reduce heat and simmer for at least 1 hour. Remove the chicken from the broth. Skim the fat from the chicken broth.
Debone and de-skin the chicken. Then, shred the meat into thin strips. Set aside.
In a large bowl, combine the garlic, chili powder, soy sauce, salt, and 2 tablespoons chicken broth. Add the chicken and mix thoroughly. Cover and set aside for about 10 minutes allowing the chicken to season and the chili powder to soften.
Combine the eggs and sesame oil in a small bowl and beat until well mixed.
Bring the broth to a boil again. Add the seasoned meat, green onions, and black pepper. Bring to a boil again, then add the egg mix, drizzling it slowly over the boiling broth.
Serve immediately with rice.