Posts Tagged ‘Jung Su’

I love making chicken soup.  I also love to eat it!  It is so versatile and you can use it as a base for a whole host of other things.  But let’s talk about the soup first.

Nowadays, I experiment a bit more, and also am not afraid to make the soup if I am lacking an ingredient or two.  I have found that it’s hard to make bad chicken soup.  Somehow it always comes out good.  Of course, I LOVE to make chicken soup and I am sure this happy energy “jumps” right into the soup I make.  It is just like my teacher, Grandmaster Tae Yun Kim, says, that if you are happy and in a good mood, your food comes out tasting good and people will feel good after eating it.  But if you are upset or angry while you are cooking – it’ll show up as indigestion in those that eat that food.  I have to agree with that, from my experience…

While chicken soup is, of course, not a medication, and doesn’t actually cure anything, it does make a lot of people feel better and brings warmth and comfort.  Just the smell alone makes me feel better already….

So, here is my not so secret chicken soup recipe: 

Things I always put into my chicken soup:

  • Chicken (duh!)
  • crushed garlic (I use a lot, for a good sized pot of chicken, about 3 tablespoons or more)
  • One oninon, cut in chunks
  • a couple carrots, peeled and cut in rough chunks
  • a couple parsnips , peeled and cut into chunks
  • a spear or two of celery, cut into chunks
  • if you can get it, some celery root

the next ingredients, well whatever I have on hand, I might throw in…in varying quantities

  • a spoonful or two of grated ginger
  • some fresh sprigs of rosemary
  • some parsley
  • cilantro
  • mushrooms, any kind
  • salt and pepper to taste.

Let this boil at least a couple hours, slow, rolling boil is best.  Another trick I learned from Grandmaster Kim is, to boil out the chicken pieces before using it in the soup, with Kosher salt and crushed garlic – this takes out all the hormones and whatever might be lurking in the chicken…

So there you have it.  Of course, don’t stop there.   There are a bunch of things you can add into this soup, to make it into more of a meal – like little dumplings of all sorts, matzo balls, croutons, the sky is the limit!  I personally love to add suchebi – thin Korean dumplings, and I prefer the ones made from potatoes…mmmmh!  I better head to the kitchen right now and start cooking that chicken!!!

PS:  any chicken parts will do.  I personally like using a whole chicken – gives a more intense flavor, but use whatever you have!

Read Full Post »