Korean Boiled Chicken Soup
Do not rinse the chicken, just pat it dry inside and out with paper towels. Bring 2.2 L water to a boil with the ginger, garlic, jujubes, and half the green onion, add the chicken, and cook over high heat for 10 minutes, skimming the foam, then simmer on medium-low for at least 40 minutes. Keep simmering until the innermost thigh, the innermost wing, and the thickest part of the breast all reach at least 75°C (167°F), measured away from the bone.
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A young chicken is simmered whole on the bone, lifted out, and its meat pulled apart and served under the clear broth.
Read more
Only whole garlic, jujubes, green onion and ginger go into the pot, so the seasoning is just salt and pepper at the end.
Ingredients
Instructions
- 1
Remove any remaining innards and blood clots around the neck from the whole chicken.
Do not rinse it; pat the inside and outside dry with paper towels. Divide the 70 g green onion into two portions.
- 2
Put 2.2 L water, 20 g ginger, half of the green onion, 12 whole garlic cloves, and 6 jujubes in a large pot.
Set it over high heat first so the aromatics begin to flavor the water.
- 3
When the water begins to boil, add the chicken and cook over high heat for 10 minutes.
As large foam rises, skim it right away so off flavors do not mix back into the broth.
- 4
Lower to medium-low and simmer gently for at least 40 minutes.
Carefully turn the chicken once so it remains evenly immersed in the broth.
- 5
Skim foam and surface fat during simmering.
Insert a food thermometer away from the bone and check the innermost thigh, innermost wing, and thickest part of the breast. Continue simmering until all three reach at least 75°C (167°F). Do not judge doneness by meat color or how easily the leg separates.
- 6
Remove the chicken and shred the meat against the grain.
Add the remaining green onion to the broth and simmer 5 minutes, then season with 1 tsp salt and black pepper and pour the hot broth over the chicken.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Safe temperature
FoodSafety.gov sets 74°C as the minimum internal temperature for poultry. This recipe checks for at least 75°C in the thickest inner part of the thigh.
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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