Dak Baechu Guk (Chicken Soup with Napa Cabbage)

Ingredients:

1.5kg whole chicken (cut into pieces)

750g napa cabbage (cut into big pieces)

1 onion (sliced)

6 cloves garlic (peeled)

1-inch young ginger (sliced)

2 white part of spring onion (sectioned)

3000ml water

Seasonings:

2 tbsp soy sauce for soup

1 tsp salt

½ tsp ground white pepper

Garnishing:

2 green part of spring onion (sliced diagonally)

Preparation Instructions:

  1. Bring 3000ml of water to a boil. Add in chicken pieces, onion, garlic, ginger and white part of spring onion. Bring to a boil again. Turn heat to low and continue to simmer for 30 minutes.
  2. Remove the excess fat. Add in napa cabbage and continue to simmer for another 30 minutes.
  3. Season with soy sauce for soup, salt and ground white pepper.
  4. Ladle the hot piping soup to a serving bowl, garnish with green part of spring onion. Serve hot with rice.
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