Hearty and Flavorful Whole Chicken Soup (Dakhanmari)
Hearty and Flavorful Whole Chicken Soup (Dakhanmari)
Experience the Richness of Dakhanmari (Whole Chicken Dish): A Versatile Chicken Delight
This Dakhanmari recipe is perfect for weekend gatherings or special guest meals. It’s a delightful chicken dish that can be enjoyed in various ways, such as adding noodles for a hearty soup or cooking it down into a flavorful porridge. Enjoy the comforting taste of chicken in a way that suits your preference.
Main Ingredients- 1 whole chicken for stir-fry (approx. 1.2kg)
- 2L water
Broth Ingredients- 1 large leek
- 20 whole garlic cloves
- 5 dried jujubes (dates)
- 1 piece of Korean radish (approx. 3cm thick)
- 1/2 onion
Vegetables for Serving (Optional)- Napa cabbage greens (as needed)
- Chives (as needed)
- Leek (as needed)
- Mushrooms, potatoes, rice cakes, etc. can be added according to preference.
Dipping Sauce- 5 Tbsp soy sauce
- 3 Tbsp vinegar
- 1.5 Tbsp sugar
- 0.5 Tbsp red pepper flakes (gochugaru)
- 1 large leek
- 20 whole garlic cloves
- 5 dried jujubes (dates)
- 1 piece of Korean radish (approx. 3cm thick)
- 1/2 onion
Vegetables for Serving (Optional)- Napa cabbage greens (as needed)
- Chives (as needed)
- Leek (as needed)
- Mushrooms, potatoes, rice cakes, etc. can be added according to preference.
Dipping Sauce- 5 Tbsp soy sauce
- 3 Tbsp vinegar
- 1.5 Tbsp sugar
- 0.5 Tbsp red pepper flakes (gochugaru)
- 5 Tbsp soy sauce
- 3 Tbsp vinegar
- 1.5 Tbsp sugar
- 0.5 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
Begin by thoroughly cleaning the whole chicken. Rinse it under cold running water, both inside and out, to remove any impurities. If you prefer less fat in your soup, you can trim excess skin or fatty areas around the cavity at this stage. This is optional.
Step 2
Prepare the ingredients for a clean and flavorful broth. Roughly chop the leek and cut the radish into thick slices (about 3cm). Peel the onion. The dried jujubes add a subtle sweetness and depth to the broth, but they can be omitted if preferred. Ensure all broth ingredients are washed clean.
Step 3
Get your accompanying vegetables ready. Cut the Napa cabbage greens into bite-sized pieces. Trim the chives into roughly 3-4cm lengths. Slice the leek lengthwise, a bit longer than the chives. Feel free to add other ingredients like mushrooms, potatoes, or rice cakes for a more substantial meal, based on your preference. (For example, slice king oyster mushrooms into 2-3 pieces, and soak rice cakes in water if using dried ones).
Step 4
In a large pot, place the cleaned chicken and all the prepared broth ingredients: leek, whole garlic cloves, jujubes, radish, and onion. Add 2L of water, ensuring the chicken is submerged. If you notice excess fat on the chicken skin, it’s a good idea to skim it off once the water starts boiling for a clearer broth. (Fat trimming is optional).
Step 5
Now, let’s simmer the chicken and broth ingredients. Bring the pot to a boil over high heat, then reduce the heat to medium-low. Let it simmer gently for about 30 to 40 minutes, or until the chicken is cooked through. Skim off any foam or impurities that rise to the surface during cooking to maintain a clear and refreshing broth. Cook until the chicken is tender.
Step 6
While the chicken is simmering, prepare the dipping sauce and remaining vegetables. Cut the Napa cabbage into manageable pieces. Chop the chives into 3 sections and halve the leek lengthwise, cutting it slightly longer than the chives. In a small bowl, combine the soy sauce, vinegar, sugar, and red pepper flakes. Mix well. You can add minced garlic or sesame seeds for extra flavor.
Step 7
Once the chicken is cooked, carefully remove it from the broth and place it in a serving pot. Strain the broth through a fine-mesh sieve to remove any solids, ensuring you have a clear liquid. Pour this clean broth into the pot where you will serve the chicken and vegetables.
Step 8
It’s time to assemble the Dakhanmari! Arrange the prepared Napa cabbage greens, chives, and leeks attractively over the chicken in the serving pot. Simmer briefly, just enough for the vegetables to wilt slightly. Avoid overcooking them, as they can become mushy.
Step 9
Voila! Your delicious Dakhanmari is ready to be enjoyed! Savor the warm, comforting broth and tender chicken. Dipping the chicken into the prepared sauce adds a delightful savory and tangy contrast.
Step 10
Don’t let that flavorful broth go to waste! You can add uncooked Korean noodles (somen or udon) to the remaining broth and cook them for a satisfying noodle soup. Alternatively, you can shred some rinsed kimchi, add it to the broth along with some gochugaru (red pepper flakes), soup soy sauce, and salt for a simple and tasty Kimchi porridge-like dish.
Step 11
For an extra boost of umami in your noodle soup or kimchi dish, consider adding a splash of fish sauce. It can elevate the overall flavor profile beautifully.
