Ingredients with Measurements:
- 1 pound chicken thighs, bone-in
- 1 pound duck blood, sliced
- 1 cup kimchi, chopped
- 4 cups chicken broth
- 2 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium heat. Add onion, garlic, and ginger and sauté until fragrant.
2. Add chicken thighs to the pot and cook until browned on both sides.
3. Add chicken broth, water, soy sauce, gochujang, rice vinegar, and sugar to the pot. Bring to a boil.
4. Reduce heat to low and let simmer for 30 minutes.
5. Add sliced duck blood and chopped kimchi to the pot. Simmer for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Duck blood can be substituted with tofu or mushrooms.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add noodles or rice to make it a more filling meal.
- Use different types of meat or seafood.
- Add more vegetables such as carrots or spinach.
Tips and tricks:
- Make sure to chop the kimchi into small pieces for even distribution in the soup.
- Adjust the amount of gochujang according to your spice preference.
- Let the soup simmer for a longer time for a richer flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with green onions and sesame seeds.
Garnishes:
Green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of Korean pickled vegetables.
Suggested side dishes:
Korean pickled vegetables, steamed rice, or Korean fried chicken.
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or water to dilute the spice.
- If the soup is too sour, add a pinch of sugar to balance the acidity.
Food safety advice:
Make sure to cook the chicken and duck blood to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kimchi chicken and duck blood soup is a popular dish in Korean cuisine. It is often served during the winter months to warm up and boost the immune system.
Flavor profiles:
Savory, spicy, tangy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean