Ingredients
- 3/4 pound chicken legs
- 3/4 pound skin-on chicken thighs
- 8 cups water, cold
- 1 carrot, diced
- 1 celery stalk, diced
- 3 ounces broccoli, chopped
- 4 green onions, chopped (white and green parts)
- 1/2 tablespoon garlic chili sauce (or more to taste)
- 1 1/2 teaspoon ginger paste
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame oil
How to Make
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Step 1: Place the chicken pieces in a large pot and cover with water.
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Step 2: Take a whole onion (*not included in ingredients list) and cut an X in it to about 1/2 inch from the bottom. (This is so you can remove it whole later on.)
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Step 3: Add the carrot, celery, broccoli, green onions, chili sauce, ginger paste, salt and ground pepper and bring to a boil; reduce heat to medium-low and simmer for 2 to 3 hours.
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Step 4: Remove the chicken pieces with pair of tongs and place on a plate, set aside and allow to cool enough so you can handle it.
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Step 5: Continue to simmer for another half hour while the chicken cools. Once the chicken has cooled, remove and discard the skin, then remove the meat from the bones making sure no bones are left on the meat; return the meat to the pot and discard the bones.
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Step 6: Remove and discard the whole onion.
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Step 7: Stir in the sesame oil and ladle the soup into bowls.
We hope you enjoy this recipe!
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