Nourishing Chicken Soup (Dak Gomtang)
Melt-in-your-mouth Tender Chicken and Rich Broth for a Healthy Boost
My husband brought home some Mulberry leaves (Kkujipbong), and I found they make an excellent marinade for chicken and a wonderful addition to the broth! The subtle flavor and benefits of the mulberry leaves create a truly restorative soup, perfect for warding off colds and rejuvenating your body. Enjoy this comforting homemade meal.
Main Ingredients- 1 young chicken (cleaned)
- 2 stalks green onion
- 7 whole garlic cloves
- 1 sachet dried Astragalus root (Hwanggi, approx. 15-20g)
- 20g dried Mulberry leaves (Kkujipbong)
Seasoning & Garnish- 1 tsp minced garlic
- Salt to taste
- Pinch of black pepper
- 1 tsp minced garlic
- Salt to taste
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the ingredients for a deeply flavorful broth. Roughly chop one stalk of green onion. Add 7 whole garlic cloves, 1 sachet of dried Astragalus root (Hwanggi), and optionally 1-2 Cheongyang peppers for a subtle spicy kick.
Step 2
Rinse the young chicken thoroughly under cold running water, ensuring all impurities are removed from both the inside and outside.
Step 3
Place the prepared chicken in a pot and cover with enough water. Add the chopped green onion, garlic cloves, Astragalus root, and optional peppers. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes to create the first stage of the broth.
Step 4
In a separate pot, add the 20g of dried Mulberry leaves (about half a handful). Pour in water and bring to a boil, similar to how you started the chicken broth. Simmer for 10-15 minutes to allow the beneficial compounds from the mulberry leaves to infuse into the water.
Step 5
Strain the mulberry leaf tea through a fine-mesh sieve, discarding the leaves. Reserve about 2 cups of the clear mulberry-infused liquid. This liquid will be crucial for enhancing the depth of flavor in the final Dak Gomtang.
Step 6
Add the cleaned young chicken to the pot containing the first stage of chicken broth (about 5 cups). Ensure the chicken is fully submerged. Cover the pot and let the chicken marinate and tenderize for 30 minutes. This step allows the flavors to penetrate the meat. Flipping the chicken halfway through will ensure even marination.
Step 7
While the chicken is marinating, transfer the marinated chicken and its liquid into the pot where you initially simmered the broth ingredients (Step 2). Continue to cook over medium-low heat for another 40 minutes to 1 hour, or until the chicken is completely tender and falling off the bone. The key is achieving very soft, succulent chicken.
Step 8
Once the chicken is perfectly cooked in step 6, carefully remove the chicken pieces from the pot and set them aside to cool slightly. Strain the remaining broth through a fine-mesh sieve to remove any solids, ensuring a clear and refined soup base.
Step 9
Combine the strained clear chicken broth from step 7 with the 2 cups of reserved mulberry-infused liquid from step 4. Return this mixture to the pot and bring it to a gentle boil for a few minutes to allow the flavors to meld beautifully.
Step 10
Once the chicken has cooled enough to handle, use gloves to carefully shred or pull the meat from the bones. Discard the bones and skin, as they were used for flavoring the broth. Add the shredded chicken meat back into the pot with the combined broth. Remove and discard the large pieces of green onion, garlic, and Astragalus root used in the initial broth making.
Step 11
Finely chop the remaining green onion stalk. Add the chopped green onion to the pot with the shredded chicken and broth, simmering to add a fresh, aromatic flavor. You can also add thinly sliced onion or peppers at this stage if desired.
Step 12
Season the Dak Gomtang. Stir in 1 teaspoon of minced garlic. Season with salt and optionally a splash of soy sauce or fish sauce to taste. It’s best to start with less seasoning and adjust gradually to achieve your preferred flavor profile.
Step 13
Finish with a pinch of black pepper for added aroma. Adjust salt and pepper according to your preference. Serve the steaming hot Dak Gomtang immediately and enjoy this deeply satisfying and healthy soup!
