Kashmir x Korea
Yakhni samgyetang
Kashmiri yakhni spices meet a Korean chicken and rice soup. Fennel and garlic, slow and gentle.
90 minTime
47 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original558kcalsame
47 gproteinsame
4 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Tie the fennel, whole spices and pepper in a muslin cloth or tea strainer.
- 2Put the chicken in a large pot with the water and bring to a boil on high heat. Skim off the foam for 3 minutes.
- 3Add the spice bundle, garlic, ginger, dry ginger and chestnuts. Simmer on low heat, partly covered, 40 minutes.
- 4Add the drained rice and salt. Simmer 20 minutes more, stirring now and then, until the rice is soft and the chicken has no pink near the bone.
- 5Remove the spice bundle. Warm the ghee and pour over the soup, then add spring onion and torn mint.
- 6Serve each bowl with a small dish of salt mixed with crushed pepper and roasted fennel for dipping the chicken.
Serve it like this
Serve in a deep clay or white bowl with a piece of chicken rising out of the rice broth, garlic cloves around it, and spring onion and mint on top. Salt and pepper dip on the side.
