Ingredients with Measurements:
- 1 pound of chicken breast, sliced
- 2 cups of water
- 1/2 cup of shikhae (Korean rice punch)
- 1/2 cup of chopped onion
- 1/2 cup of chopped carrot
- 1/2 cup of chopped zucchini
- 1/4 cup of chopped green onion
- 2 cloves of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, add the sliced chicken breast and 2 cups of water. Bring to a boil and let it simmer for 10 minutes.
2. Remove the chicken from the pot and shred it using two forks.
3. In the same pot, add the chopped onion, carrot, zucchini, and minced garlic. Cook for 5 minutes or until the vegetables are tender.
4. Add the shredded chicken back into the pot.
5. Pour in the shikhae, soy sauce, and sesame oil. Stir well.
6. Season with salt and pepper to taste.
7. Let the soup simmer for 5 minutes.
8. Garnish with chopped green onion.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 6g
- Carbohydrates: 9g
- Protein: 22g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu.
- Shikhae can be substituted with apple juice or rice vinegar.
Variations:
- Add sliced mushrooms for extra flavor.
- Use beef instead of chicken for a heartier soup.
Tips and tricks:
- Shred the chicken while it's still warm for easier shredding.
- Use low-sodium soy sauce for a healthier option.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice.
Garnishes:
- Chopped green onion
Pairings:
- Kimchi or pickled vegetables
Suggested side dishes:
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water or shikhae.
Food safety advice:
- Make sure the chicken is fully cooked before shredding.
Food history:
- Gajami Shikhae Soup is a traditional Korean soup made with chicken and shikhae.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot.
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Region: Korean