Tender Chicken Soup for Babies
Baby Dak Gomtang: A Simple Recipe for Clear and Rich Broth Using Chicken Legs
When making Dak Gomtang for babies, I often use only chicken legs. This makes it much easier whether you give the chicken leg whole or deboned. While a whole chicken would yield a deeper flavor, deboning it can be quite tedious. Chicken leg meat is also tender and easy for babies to eat. For a clean and rich broth, I remove as much skin as possible from the chicken legs and simmer them with radish from the start.
Main Ingredients
- 300g chicken legs
- 1/2 onion
- 1 stalk green onion
- 6-7 cloves whole garlic
- 1 piece radish
- 1.2L water
Seasoning
- Pinch of salt
- Pinch of black pepper
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Cut the onion, green onion, and garlic into large pieces so they are easy to remove later. Cut the radish into bite-sized pieces.
Step 2
Remove as much skin as possible from the chicken legs for your baby’s convenience. Wash them thoroughly under running water.
Step 3
Place the chicken legs, water, and all the prepared vegetables (onion, green onion, garlic, radish) into a pot.
Step 4
Bring the pot to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for about 50 minutes, allowing the flavors and nutrients to infuse into the broth.
Step 5
After simmering for 50 minutes, remove and discard the onion, green onion, and garlic. The radish should be tender and can be left in the soup.
Step 6
You can serve the Dak Gomtang with the chicken leg whole for your baby to hold and eat, or you can debone the tender, cooked meat. The chicken leg meat becomes very soft after simmering, making it easy for babies to consume.
