Cuisine
Time
1 hour mins
Servings
1-2 people
For the base:
1 large chicken breast
750 ml chicken stock
4 garlic cloves (kept in their skins, lightly smashed)
2 spring onions, roughly chopped
1 medium onion, sliced into half-centimeter slices
For the chili garlic oil:
1 tbsp sesame oil
1 tbsp vegetable oil
4 cloves garlic, finely chopped
2 tbsp Korean chili flakes (gochugaru)
1 tbsp soy sauce
For seasoning:
Pinch of salt, to taste
Coriander stalks, optional (for added flavor)
Optional garnish:
1 egg, lightly whisked
Fresh coriander leaves
Extra chili garlic oil
Poach the Chicken:
Boil the chicken breast in water for about 15 minutes, skimming off any impurities.
Once cooked, shred the chicken with a fork or your hands. Set aside.
Prepare the Chili Garlic Oil:
Heat sesame oil and vegetable oil in a wok until smoking hot. Turn off the heat and let it cool slightly for 10-20 seconds.
Add half of the finely chopped garlic and 1 tablespoon of gochugaru. Pour in soy sauce and stir to combine.
Set aside the chili garlic oil for seasoning later.
