Chicken Soup with Korean Rice Cakes
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- Total time
- 45 min
- Serves
- 4-6
Ingredients
- 2 tablespoons neutral high heat oil
- Salt and pepper
- 1 pound of chicken wings, thighs, or legs (use whatever you have available)
- 4 cups chicken stock
- 1 pack of Korean rice cakes (2-3 cups)
- 2 tablespoons potato or corn starch
- 3 tablespoons milk or cream
- 2 cups fresh or frozen vegetables like broccoli florets
- 1.5 cups fresh or frozen corn kernels
- Salt and pepper to taste
Steps
- 1
Heat the oil in a pot or Dutch oven, season the chicken and sear on all sides.
- 2
Pour the stock over the chicken and bring to a simmer. Simmer the chicken partially covered for 20 minutes or until cooked through. Remove from the broth and set aside.
- 3
Add the rice cakes to the broth and bring to a boil, mix the starch and milk together in a small bowl to make a slurry. Mix the slurry into the boiling broth and reduce to a simmer.
- 4
Add the vegetables and continue to simmer for 10-15 minutes. While this is happening pull apart or shred the chicken meat.
- 5
Once the rice cakes are tender add the chicken back to the soup and season it to taste.
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