Main ingredients 🥩
chickenchicken brothchicken feetonioncarrotgreen oniongarlicbay leafchicken stock
Ttukdak Hyung's Chicken Stock
A versatile chicken stock with deep, rich flavor made by simmering chicken, chicken feet, and vegetables for a long time.
🙋 Recommended for
- ⭐ Those who want to deepen the flavor of soup-based dishes
- ⭐ People looking to prepare a multi-purpose broth in advance for various recipes
- ⭐ Those who prefer the natural umami taste of chicken and vegetables
Ingredients needed 🛒2 servings
- chicken : 1kg
- chicken bones : 300g
- chicken feet : 300g
- onion : 150g
- carrot : 100g
- green onion : 60g
- garlic : 50g
- whole peppercorns : 4g
- bay leaf : 3 leaves
- chicken stock
- cold noodles broth
- vinegar : 2 tablespoons
- premium soy sauce : 1 tablespoon
- sugar : 0.5 tablespoon
- mustard paste
- cold noodles
- chicken meat
- egg custard
- cucumber
- kimchi cabbage
- sesame seeds
Recipe 🍳
- Place 1kg of chicken in cold water and boil for 30 minutes.
- After 30 minutes, remove the chicken and separate the meat from the bones.
- Add chicken bones 300g, chicken feet 300g, onion 150g, carrot 100g, green onion 60g, garlic 50g, whole peppercorns 4g, and 3 bay leaves to the broth used for boiling the chicken. Simmer over low heat for 3 hours, skimming off impurities as they rise.
- After 3 hours, remove all solids and transfer only the broth into a container. Refrigerate until fully chilled.
- Once chilled, remove the fat that has risen to the top.
- Melt the chicken stock in the microwave.
- Mix the melted chicken stock with cold noodles broth, 2 tablespoons of vinegar, 1 tablespoon of premium soy sauce, 0.5 tablespoon of sugar, and mustard paste.
- Add cold noodles, chicken meat, egg custard, cucumber, kimchi cabbage, and sesame seeds to the broth to complete the dish.
- Boil chicken in water, then remove and separate meat from bones. Add chicken bones, chicken feet, onion, carrot, green onion, garlic, and bay leaf to the same broth and simmer over low heat for 3 hours, skimming impurities.
- Strain out all solids, transfer the broth to a container, chill in the refrigerator, then carefully remove the surface fat.
- The finished chicken stock can be used as a base for cold noodle broth or other soups to enhance depth and savoriness.
Cooking tips 💡
- After chilling the water used to boil the chicken, add chicken bones, chicken feet, vegetables, and spices, then simmer slowly over low heat to create a rich, deep-flavored chicken stock.
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