[ASMR] MY FAVORITE KOREAN CHICKEN SOUP | RECIPE | Takoshiho Cooks Japan 

This soup is my favorite Asian food for all time. Especially I crave for this soup in summer when I get tired and loose appetite due to the heat and humidity in Japan. This thick, velvety and nutrient soup is great in winter, but traditionally it's eaten in summer to get over the fatigue of the hot season.
It originally calls for some ginseng roots and chestnuts, but it's hard to get them even in Japan, so I always make without them. You can also make without jujube, too.
INGREDIENTS (for 1 small whole chicken)
1 small whole chicken (1000g)
1~2 the green part of Japanese leek *you can use 5~6 green onions instead
10~15g ginger
3 cloves garlic
5~6 jujube, soaked in water for at least 10 mins
120g sticky rice, washed and soaked *you can use normal sushi rice instead, but the soup will get lighter. It gets nice and velvety if you use sticky rice.
1 tsp salt *You don't want the soup salty. This soup is something you want to enjoy the flavor of chicken and other ingredients themselves. You can adjust with salt and kimchi when you eat.
200cc sake
water *that can cover the top of the chicken. You can always add more water while cooking
GARNISHING
fresh Japanese leek or green onion
black pepper
sesame oil
kimchi *You can enjoy daikon with kimchi for authentic style.
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