Chicken and Kimchi Soup with Rice

Make chicken and kimchi soup with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
200 g Kimchi
800 ml Chicken stock (Made up from a cube or a pot.)
1 tbsp, about 18 g Gochujang
2 cloves, about 6 g Garlic
40 g Spring onion
300 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
2 large, about 110 g Egg
1 tsp, about 4 g Toasted sesame oil
Ingredient notes on the recipe page.

METHOD
1. Cut the chicken into bite-sized pieces and fry in the sesame oil over a high heat for three minutes until coloured at the edges.
2. Add the kimchi with its juice, the garlic and the gochujang and fry for two minutes more.
3. Add the stock and simmer for twelve minutes, until the chicken is cooked through and the kimchi has softened.
4. Crack the eggs into the simmering soup, one at each side, cover and cook for three minutes until the whites are set and the yolks are still soft. Serve over the rice with the spring onion.

Contains gluten cereals, eggs, fish, crustaceans, soya, sesame and celery.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-kimchi-rice-soup

AI-generated images illustrating the recipe.

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