Clear Chicken Soup (Dakgaejang) – A Refreshing and Simple Recipe
Clear Chicken Soup (Dakgaejang) – A Refreshing and Simple Recipe
How to Make Clear Chicken Soup Using Frozen Chicken Breast and Thighs
Enjoy a delicious and healthy Korean chicken soup, ‘Dakgaejang’, made easily with frozen chicken breast and thighs. This recipe skips the hassle of deboning a whole chicken, making it surprisingly simple to prepare. Perfect for a nourishing meal, especially during hot summer days, this clear broth chicken soup is both light and flavorful. Let’s make a comforting bowl of Dakgaejang together!
Ingredients- 2 pieces Frozen Chicken Breast (thawed)
- 6 Chicken Thighs
- 1.5 Liters Water or Chicken Broth
- 1/2 Onion
- 1 stalk Green Onion
- 8 cloves Garlic
- 0.5 Tbsp Salt (adjust to taste)
Cooking Instructions
Step 1
For the best results, thaw frozen chicken breast by placing it in the refrigerator 12-24 hours before cooking. If you’re short on time, place the chicken breast in a zip-top bag and submerge it in cold water for 1-2 hours. (Tip: Soaking the chicken in milk for about 30 minutes can make it even more tender. This step is optional.)
Step 2
Make a few shallow cuts with a knife on the washed chicken breast and chicken thighs. These cuts help the flavors penetrate better and speed up cooking.
Step 3
Finely chop the white parts of the green onion for garnish. Use the green parts of the onion to add aroma to the broth while simmering.
Step 4
In a large pot, combine the green parts of the green onion, the half onion, whole garlic cloves, and the scored chicken breast and thighs.
Step 5
Pour about 1.5 liters of water into the pot, enough to cover the chicken pieces.
Step 6
Bring the pot to a boil over high heat with the lid off. As it boils, white foam will rise to the surface. Skim off this foam with a spoon for a clearer, cleaner broth. Once skimmed, cover the pot with the lid.
Step 7
Reduce the heat to medium and simmer for about 15 minutes to create a flavorful chicken broth. You don’t need to simmer for a long time. After 15 minutes, you’ll have a light and clear broth with minimal oil.
Step 8
Remove the cooked chicken from the pot and let it cool slightly. Then, strain the broth using a sieve or cheesecloth to remove the green onion, onion, and garlic pieces, leaving only the clear broth.
Step 9
The vegetables will have already imparted a good amount of flavor to the broth. Season with salt to your preference. Start with about half a tablespoon of salt and adjust as needed.
Step 10
Once the chicken has cooled enough to handle, shred it into bite-sized pieces along the grain. (Tip: To avoid burning your fingers, wear a thin cotton glove underneath a disposable plastic glove when shredding.) Return the shredded chicken to the pot and bring it to a rolling boil once more. Ladle into bowls and top with the reserved chopped green onion for a perfectly satisfying bowl of clear chicken soup!
