Dak gom tang

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.