Photograph of the finished Dak gom tang

Korea · Cơm chan canh gà hầm Dak gomtang

Dak gom tang

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.5 lb
  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup

Method

  1. 1 Blanch the chicken for 5 minutes, then simmer it with ginger, garlic, and scallion roots for 90 minutes until the broth turns light white.
  2. 2 Shred the chicken by hand while it's still warm, then remove all the skin and bones.
  3. 3 Mix shredded green onions with gochugaru, vinegar, and sesame oil to make a green onion salad to serve as a side dish.
  4. 4 Spicy and sour onion salad is a must-have part of the meal, served with rice, as it balances the richness of the broth.
  5. 5 Place hot rice in a bowl, then pour in the broth and blanch the rice twice by draining the broth and pouring it back over the rice.
  6. 6 Arrange the shredded chicken on top, sprinkle with pepper, serve with onion salad, and season with salt at the table.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: simmer under high pressure for 30 minutes, then release the pressure naturally; the broth will be thicker, so add 300 ml of hot water.

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