Spicy Cabbage Chicken Soup
1.
Material preparation
2.
Wash the three yellow chickens and remove their heads and necks.
Boil a pot under cold water, add a few slices of ginger and a spoonful of white wine, turn off the heat and remove the chicken after boiling.
Pour about 2000 ml of cold water into the casserole, add green onions, ginger, garlic, a spoonful of white wine, and add chicken
3.
Bring to a boil, add three spoons of Korean hot sauce and stir well.
Keep the lid on high heat for 10 minutes, set a chopstick to prevent it from overflowing the pot for 10 minutes, remove the chopsticks and simmer for 40 minutes on low heat
4.
After 40 minutes, open the lid and add the spicy cabbage, boil on high heat, and keep the lid on low heat for 20 minutes.
Both spicy cabbage and Korean chili sauce have a salty taste. Please add salt as appropriate. Two small spoons (flat spoons) are added here.
Just sprinkle chopped green onion
Tips:
If the spicy cabbage is whole, cut into sections and keep the soup that comes with the spicy cabbage.
Korean chili sauce is the kind of sauce used for bibimbap. Korean chili sauce and spicy cabbage have different saltiness. Please add salt as appropriate.
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