Korean Chicken and Neungi Mushroom Soup

Trim the whole chicken, removing any blood spots or remaining innards, and take off some skin if you want a lighter broth.

Blanch it in boiling water for 3 minutes, then rinse under cold water to wash away impurities.

Rinse the 80 g neungi mushrooms only briefly, just enough to remove grit without washing away their aroma, then tear them into thick strips. Halve the onion and keep the garlic cloves and ginger pieces whole for a clean stock.

Put the blanched chicken in a pot with 2600 ml water, onion, 10 garlic cloves, and 20 g ginger.

Bring it up over medium heat, and skim off any foam that rises so the broth stays clear.

Once it boils, keep it at a steady medium simmer for 50 minutes.

Avoid a hard boil, which can cloud the stock, and check doneness when the leg meat begins to separate easily from the bone.

Lift out the chicken and let it cool just until safe to handle, then shred the meat along the grain.

Strain the broth to remove onion, garlic, ginger, and fine particles, then return the clear liquid to the pot.

Add the shredded chicken and neungi mushrooms to the strained broth, then simmer over medium heat for only 15 minutes so the mushroom aroma stays distinct. Season with 2 tablespoons soup soy sauce and 1 teaspoon salt, then finish with green onion.