Cookwares

• Saucepan
• Skimmer
• Casserole pot

Method

1. 1Step : Cut the chicken in half, scrape well to remove all the innards. Rinse the chicken with cold water.
2. 2Step : Cut the scallions into large pieces. Cut the onion in half.
3. 3Step : In a large pot, add the water, chicken, onion, garlic, and ginger. Bring to a boil. Once boiling, let it cook for 40 minutes.
4. 4Step : Check if the chicken is cooked through. Using tongs/chopsticks/a fork, you should be able to pull meat from the thigh without forcing too much. The meat should be fully cooked. If that's not the case, keep cooking. Check again every 5min
5. 5Step : If the chicken is cooked, take it out. Shred the meat. Season it with sesame oil, salt, and pepper. Mix and set aside. Put the bones back into the broth, continue simmering for another 30min over medium heat
6. 6Step : Using a slotted spoon, remove all solid pieces from the broth (bones, vegetables...)
7. 7Step : Serving: - Option 1: in a bowl, add rice, place the shredded chicken on top. Cover with broth to level - Option 2: do option 1 without the rice, serve it on the side.
8. 8Step : Serve with kimchi and finely chopped scallions. [Optional]: This dish is very comforting on its own, but if you like spicy food, you can dip the chicken into the sauce (see sauce tab)
9. 9Step : 잘먹겠습니다 ! (Enjoy your meal!)

Cookwares

• Saucepan
• Skimmer
• Casserole pot

Method

1. 1Step : Grate the garlic / crush the garlic into a paste
2. 2Step : In a small bowl, mix all the listed ingredients together
3. 3Step : Add a bit of broth (~1 tablespoon) if the sauce is still too thick or too spicy, add a bit more broth