Simple Chicken Gomtang

Soak the chicken in cold water to draw out the blood.

~10 min

Why: Drawing out the blood gives a clear broth without any gamey smell.

Add water, chicken, the white part of the green onion, onion, garlic, and ginger to a pot and bring to a boil over high heat.

~10 min

Once boiling, skim off the foam and simmer over medium-low heat for 30 minutes.

~30 min

Watch out: Skipping the skimming leaves the broth cloudy — skim diligently in the first few minutes.

Remove the chicken, let it cool slightly, then shred the meat by hand along the grain.

~5 min

Strain the broth through cheesecloth for a clear finish.

~3 min

Season the strained broth with soup soy sauce and salt, and simmer 5 more minutes.

~5 min

Put rice in a bowl, pour the broth over it, and top with the shredded chicken.

~2 min

Finish with sliced green onion and black pepper.

~1 min