Korean Dak Hanmari (Whole Boiled Chicken with Potato Broth)

Trim the 1.2 kg whole chicken, removing the tail fat, any remaining feathers, and visible blood inside the cavity.

Rinse it briefly under cold water, then shake off excess water so the broth starts clean.

Place the chicken in a large pot with 1800 ml water, 10 garlic cloves, 20 g ginger, and half the green onion.

Press the chicken down so it is mostly covered, then bring it to a boil over high heat.

When the pot reaches a boil, skim off the gray foam and floating fat carefully with a ladle.

Lower to medium heat, leave the lid slightly open, and simmer for 30 minutes to keep the broth clean.

Cut the 250 g potato into large chunks and add it to the pot, then simmer for 15 more minutes.

It is ready when the edges look slightly broken down and a chopstick slides in easily.

Once the broth looks milky and the leg meat begins to pull from the bone, add 1 tbsp soup soy sauce and 1 tsp salt.

Simmer briefly, taste the broth, and adjust only with a small pinch of salt if needed.

Add the remaining green onion and simmer for only 2 minutes so it stays aromatic.

Serve the chicken hot, cut it with kitchen scissors at the table, and boil fresh knife-cut noodles in the remaining broth if desired.