16 Korean Style Shredded Chicken Soup-November, 2016

Korean  Style Shredded Chicken Soup

Serves 4


1 Quart chicken stock

2 cups thinly sliced onion

8 plump garlic cloves

1 inch peeled ginger root, thinly sliced

2 scallions

2 @ 8 oz Boneless Skinless Chicken Breasts

1 tablespoon dark soy sauce

6 ounces cooked noodles.

1 medium zucchini, julienned (2 cups)



Heat a stock pot large enough to hold the ingredients and add 2 tablespoons of vegetable oil. Add the whole garlic cloves and fry until golden brown, remove them.  Add the onion and ginger. Saute until the onions begin to clear. Add the scallions, and chicken stock.  Mash the garlic and add half of it back into the stock. Bring the stock to a boil and then reduce to a simmer. Add the chicken breast and poach until done. When the chicken is cooked through remove it from the pot. Add the soy sauce.

Sprinkle the julienned zucchini with salt for about 15 minutes and then squeeze out the water. Briefly sauté in a heated pan with a little bit of oil. Set aside

Pull or cut the chicken breast into shreds or strips no larger than ¼ inch thick and about 3 to 5 inches long. Season the meat with the following spice mix.


Seasoning for the chicken

1 teaspoon minced roasted garlic (use the rest of what you browned in the first step.

1 teaspoon sesame oil

salt (about 1/2 teaspoon) and pepper to taste


To serve, ladle the noodles and soup in a serving bowl, top with the chicken pieces, zucchini, and chopped scallion.