The finished recipe. Chicken and Kimchi Soup with RiceIngredients 1 to 6. 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 onionIngredients 7 to 9. 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 oilStep 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.Step 2. Add the kimchi with its juice, the garlic and the gochujang and fry for two minutes more.Step 3. Add the stock and simmer for twelve minutes, until the chicken is cooked through and the kimchi has softened.Step 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.
Fuel8
