白菜たっぷり！冬にしみる韓国鶏肉煮込み（タッコムタン）｜やさしい味のあったかスープ

白菜たっぷり！冬にしみる韓国鶏肉煮込み（タッコムタン）｜やさしい味のあったかスープ

Today, I’ll be making a chicken soup with Chinese cabbage (Dak Gom Tang), perfect for the cold season. First, drain the blood from 700g of chicken thighs. Wiping them thoroughly with kitchen paper will greatly reduce any unpleasant odor. Place them skin-side down in a pot and add two bay leaves, the green part of a green onion, and 1 teaspoon of ginger. Pour in 1 liter of water and bring to a rolling boil over high heat. Once boiling, carefully skim off any scum. Skimming off the scum will ensure the final soup is clear and delicious. Cover the pot slightly and simmer over medium heat for 30 minutes. Meanwhile, prepare the vegetables. Slice the green onion into rounds. Thinly slice the thick core of the Chinese cabbage by laying the knife horizontally, and cut the remaining leaves into 2-3cm wide pieces. Chinese cabbage is reasonably priced these days and is very sweet and delicious, so adding it to soups adds a truly delicious flavor. It’s truly a versatile winter vegetable. The chicken is cooked thoroughly. Turn off the heat and let it sit, covered, for 30 minutes. The residual heat will make it even softer and plumper. After 30 minutes, remove all the ingredients. Add 2 tablespoons of light soy sauce and mix lightly. You can use a moderate amount of soy sauce, as you will be adding salt and pepper to season the chicken at the end. Remove the green onions and bay leaves, and shred the chicken along the grain into bite-sized pieces. Since the chicken is still hot, it is best to use tongs and chopsticks. Return the shredded chicken to the pot and add all the Chinese cabbage you cut earlier. Cover and simmer over medium heat for about 10 minutes. Add 1 teaspoon of salt and a little pepper and stir. The gentle aroma of the Chinese cabbage and chicken will spread throughout the pot. After mixing thoroughly, add the sliced ​​green onions and simmer for another minute or so. This soup is perfect for warming cold days. Place the chicken and Chinese cabbage in a generous serving bowl, season to your liking with salt and pepper, and enjoy. Give it a try!

寒い季節にぴったりの、白菜たっぷり韓国鶏湯（タッコムタン）です。
今が旬の甘い白菜と、鶏肉のやさしい旨味が体にじんわり染みわたります。
作り方はとても簡単なので、ぜひお家で試してみてください！

🥗 【 材料 】(3~4人前)
・鶏もも肉（皮付き）700g
・白菜 250g
・長ねぎ 1本
・ローリエ 2枚
・生姜 小さじ1
・水 1リットル
・塩 小さじ1
・黒胡椒 少々

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#韓国料理 #タッコムタン #鶏スープ #白菜レシピ #冬レシピ #簡単レシピ #あったかスープ #韓国ごはん #집밥 #鶏肉料理#鶏もも肉