Cook the chicken thoroughly, then adjust broth strength and salt separately.
Begin with the pot and water
For 1 kg of bone-in chicken, start with 2 liters of water. Choose a pot that keeps most of the chicken submerged. If a wide pot loses water quickly, add boiling water gradually. Too much water at the outset can leave the broth thin.
The serving calculator scales ingredients, not evaporation or pot capacity. Before doubling the recipe, check that the pot holds the chicken comfortably and has enough space to simmer without boiling over.
Handle separately and cook thoroughly
Keep tools used for raw chicken separate from ready-to-eat ingredients. The cooking time is a guide, as size and heat vary. Use a food thermometer in the thickest part, away from bone, to confirm at least 74°C.
Skimming foam can help keep the broth clear. After bringing the pot to a boil, reduce to a gentle simmer; vigorous boiling reduces the liquid quickly and can break up the meat.
Finish meat and broth separately
Lift out the cooked chicken, let it cool enough to handle, then pull the meat into bite-size pieces. Remove the broth vegetables and assess its strength before adding extra water.
Put meat and broth into individual bowls, then let each diner add salt and sliced spring onion. Rice and kimchi are optional accompaniments and are not included in the quantities.
Make the next meal easier
Serve the portion you need rather than leaving the full pot at room temperature. Divide leftovers into shallow containers and refrigerate promptly. Do not use taste to judge the safety of food whose storage is uncertain.
Storing meat and broth separately makes it easier to reheat only the portion required. Decide on meal-size portions before putting everything away.
THE RECIPE
Chicken, onion, garlic: a simple gomtang-style soup
Ingredients
Ingredient quantities scale proportionally. Adjust water, seasoning, heat and cooking time to your pan and the food.
Method
Prepare
Cut the onion into large pieces. Separate the white and green parts of the spring onion. Keep raw-chicken tools separate.
Bring to a boil
Place the chicken, water, onion, garlic and spring onion greens in a pot. Bring to a boil and skim foam.
Simmer
Lower the heat and cook thoroughly. Top up with boiling water if needed. Confirm at least 74°C in the thickest part with a thermometer.
Separate
Lift out the chicken, cool briefly and pull the meat apart. Remove vegetables from the broth and adjust its strength.
Season each bowl
Serve chicken with hot broth. Add sliced spring onion and salt to individual bowls.
Kitchen timer
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